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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Boil, skin, and mash potatoes. Mix with flour, egg, and olive oil. Form dough, shape gnocchi, and poach until they float.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Savory Parmesan shortbread bites, baked from a dough of flour, butter, egg yolk, and Parmesan, served hot and dusted with cheese.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
Tomatoes slow-cooked in olive oil with garlic and herbs, then bottled to preserve the flavors of a Mediterranean summer.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Sweet steamed leeks served with boiled eggs, garlicky sautéed mushrooms, and a simple mustard dressing with sliced baguette.
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
A classic Italian pasta dish featuring a creamy tomato and vodka sauce, finished with fresh basil and parmesan cheese.
Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
A simple vegetarian bake layering griddled aubergine slices with a homemade tomato sauce and melted mozzarella cheese.
A classic special occasion dish featuring seared beef fillet stuffed with mushroom duxelles, wrapped in pancakes and puff pastry.
Boiled new potatoes breaded with parmesan and egg, deep-fried until golden, and finished with a flavorful garlic parsley butter.
Greek flavors of mint, yogurt, watermelon, and honey combine for a Mediterranean lamb dish served with a mint-flecked feta cream.
Marinated chicken skewers grilled and served with fresh tomato avocado salsa, lettuce, and soured cream in warm tortillas.
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
A classic French tomato sauce made with pork, aromatics, and flour-style roux, slow-baked and then strained for smoothness.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
A fabulous focaccia-style loaf topped with caramelised onions, crispy pancetta, rosemary, and melted blue cheese.
Roast turkey featuring a unique sweetcorn and sausage stuffing, finished with a sticky maple and lemon juice glaze.
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
A quick and fresh vegetarian salad featuring sliced peppers, shallots, and herbs tossed in a tangy mustard vinaigrette.
A quick vegetarian wrap filled with Mediterranean vegetables, mozzarella, and olives, then lightly fried until golden and crisp.
A flavorful turkey meatball stir-fry with shredded cabbage, ginger, and chili, served in a savory soy and wine sauce.
Succulent turkey breast wrapped in mushrooms, savory pancakes, and puff pastry, served with a fresh tomato and cucumber salsa.
An autumnal sweetcorn soup featuring roasted corn kernels and pan-seared wood pigeon crowns finished with smoked bacon and vegetables.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
A vibrant stir fry featuring prawns, fresh pineapple purée, peppers, and beansprouts served over steamed jasmine rice.
A budget-friendly classic Bolognese sauce simmered for depth of flavor, served with spaghetti. Can be frozen for later use.
A lean, budget-friendly stew featuring browned turkey leg, carrots, and potatoes simmered in a savory chicken stock until tender.
Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.
Wholesome spiced lentils simmered with turmeric and butter, finished with a tempered garlic, chilli, and toasted cumin seed mixture.
A light, flavorful broth featuring chicken, bruised lemongrass, and fresh herbs to create a clean and comforting soup.
A creamy vegetarian soup featuring roasted red pepper purée swirled into a smooth potato and onion base.
Seared coriander-crusted tuna served over pickled bean sprouts and a vibrant herb salad with turmeric oil and balsamic reduction.
Crispy self-battered squid strips deep-fried until golden and served with a zesty herb-infused mayonnaise.
A childhood classic featuring sausages served over creamy potato mash enriched with savory cabbage and fresh spring onions.
Elevate classic beans on toast by simmering cannellini beans in a homemade tomato sauce served over toasted wholemeal bread.
Flavorful salmon fillets steamed in foil with courgette and tomatoes, served alongside fluffy white rice for a simple meal.
A quick and versatile weekend treat featuring eggs baked with butter and cheese. Serve with toast for dipping.
Homemade breaded tuna fingers served alongside a vibrant Mediterranean-style vegetable compôte of tomatoes, courgettes, and olives.
Seared beef fillet served on fresh salad leaves with a zesty horseradish dressing and sautéed cognac-flambéed mushrooms.
Homemade pasta rounds filled with a fresh pea, mint, and ricotta mixture, served with a savory pancetta butter sauce.
A refreshing vegetarian salad featuring chickpeas, cucumber, fresh herbs, and chili that cuts through rich, fatty dishes perfectly.
Butterflied sardines stuffed with a spicy, fresh coriander and garlic chermoula paste, then pan-fried and grilled until perfectly crisp.
Handmade potato gnocchi served in a vibrant sauce of blanched rocket, watercress, garlic, chilli, and aromatic fresh basil.
A comforting low-cost soup featuring bite-sized pork sausages and hearty lentils simmered with aromatic vegetables and fresh thyme.
A light, refreshing vegetarian salad featuring zesty orange segments and peppery watercress tossed in a simple citrus-infused olive oil dressing.
A sweet and savory homemade barbecue sauce made by simmering sautéed aromatics with soy sauce and ketchup.
A warming spicy chicken stew served with a vibrant bulgur wheat salad featuring pomegranate, nuts, and dried apricots.
Vegetarian main featuring potato and courgette patties, perfectly poached eggs, a creamy chive beurre blanc, and crispy battered courgette flowers.
Pan-sear honey-glazed duck breast until crispy, oven-roast to preference, and serve over plum sauce with crispy seaweed and rice.
A luxurious fish pie featuring smoked haddock, salmon, cod, lobster, and prawns topped with cheesy piped mashed potatoes and peas.
A luxurious French onion soup enriched with brandy and red wine, topped with melted Gruyère cheese on toasted bread slices.
Simple sirloin steak served with herb salsa verde, garlic butter stuffed field mushrooms, and golden deep-fried chips.
Herb-crusted roasted lamb served with creamy layered dauphinoise potatoes and savory spinach, bacon, and egg timbales.
A traditional lamb stew simmered with vegetables, topped with sliced potatoes and baked until golden-brown and crispy.
Miniature Yorkshire puddings topped with rare roast beef, zesty horseradish cream, and fresh parsley for a perfect party appetizer.
Flaky poached smoked haddock and spinach served with a rich mustard white sauce and a perfectly poached egg.
Healthy pan-fried salmon served with a charred vegetable quinoa salad and a sweet and spicy ginger tamarind sauce.
A stunning one-pot seafood dish featuring hake, squid, and shellfish, simmered with saffron rice and Spanish flavors.
A light, creamy seafood soup flavored with fennel, garlic, and curry powder, served with griddled toast and sautéed vegetables.
Sauté turkey, cook peppers and onions in tomato sauce with olives and basil, then serve over pasta with parmesan cheese.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Succulent honey-mustard chicken strips served over rocket with creamy goat's cheese and toasted pine nuts.
A vibrant vegetarian dressing made by sweating red peppers and garlic, simmering with honey, and blending with olive oil.
Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.
Slow cooked tender ox cheeks served with rich sauce, creamy horseradish mash, roasted bone marrow, and butter-glazed carrots.
A budget-friendly chicken and potato dish simmered in a herb-infused tomato sauce, perfect for family meals or batch cooking.
Succulent poached and pan-fried pheasant served with roasted pumpkin wedges, a smooth creamy bread sauce, and crunchy homemade nut granola.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Budget-friendly chicken wings coated in a honey-tomato glaze, oven-baked until golden-brown and served with a fresh, simple homemade coleslaw.
A versatile side dish made by simmering rice in a blend of coconut milk and stock until fluffy.
Pan-fried squid served over a warm bed of simmered chorizo, white beans, and chicken stock, topped with fresh rocket.
A healthy, versatile couscous salad where children choose and chop vegetables. Serve warm or cold for picnics and lunchboxes.
Diced carrots, onion, red pepper, and chilli simmered with cider vinegar and spices to create a flavorful vegetarian condiment.
A traditional Italian stew of pasta and beans featuring spicy 'nduja sausage, fresh cavatelli, and aromatic vegetables.
Crispy fried goat's cheese served with spiced poached pear cubes, fresh salad leaves, and a nutty walnut oil dressing.
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.