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Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Homemade spinach pasta sheets filled with creamy burrata and parmesan, served in a rosemary and pine nut butter sauce.
Portobello mushrooms sautéed with wine, garlic, and cream, tossed with pasta and finished with fresh parsley and toasted pine nuts.
A vibrant vegetarian pesto made by blending purple sprouting broccoli, basil, garlic, and pine nuts. Perfect for folding into pasta.
Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
A traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
A fresh vegetarian pasta salad featuring toasted pine nuts, spinach, and cheddar cheese tossed in a simple vinaigrette.
Marinated goat cheese served with caramelized beetroot purée, roasted baby beets, wild herbs, and a vibrant beetroot dressing.
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
A fresh vegetarian pesto made by blending parsley, garlic, parmesan, and pine nuts with extra virgin olive oil.
Christmas pudding mixed with pastry cream in a tart case, topped with almond crumble, cranberry purée, and Amaretto mascarpone cream.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
A simple vegetarian dish featuring couscous and toasted pine nuts, served hot as a side or cold as a salad.
A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.
Flavorful cod fillets topped with a spicy N'duja paste served alongside sautéed broccoli, sultanas, and pine nuts.
Show-stopping retro sweet and savoury puff pastry bites featuring homemade pesto, praline paste, creamy chocolate ganache, and seasonal vegetables.
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.
Summery Mediterranean starter of stuffed baked sardines with breadcrumbs, olives, and citrus, ready in just twenty minutes.
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.
Roasted tomatoes and garlic are sieved into a flavorful soup, chilled, and served with a fresh, handmade runny pesto.
A fresh vegetarian salad featuring young courgettes, chicory, tomatoes, and goats cheese tossed in a zesty mint and lemon dressing.
Zesty flapjacks with rum-soaked raisins, toasted pine nuts, and golden syrup baked until golden brown and cut into squares.
Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
Seared beef fillet rolled in oregano, thinly sliced and served with a zesty baby artichoke and crispy crouton salad.
A comforting vegetarian dish featuring rolled aubergines with mozzarella, pine nuts, and sultanas, served with fresh tomato sauce and salad.
Handmade pasta filled with ricotta and basil, served with a fresh homemade pesto and toasted pine nuts.
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
Spicy polenta-crusted chicken breasts served with a fresh rocket and pine nut pesto and paprika-spiced potato wedges.
An economical pasta bake combining tinned salmon, mascarpone, and mozzarella, topped with crispy breadcrumbs and pine nuts.
A hearty Indian-inspired feast featuring spicy lentil chicken curry, fried chilli paneer, and homemade buttery naan bread from scratch.
Homemade potato gnocchi served in a rich spinach and pine nut cream sauce, topped with crispy battered broccoli florets.
A fragrant goat tagine packed with dried fruit, nuts, and fresh herbs, served alongside golden-brown toasted nut couscous.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Lamb chops brushed with rosemary oil served alongside a spicy bulgur wheat salad with pine nuts and pomegranate seeds.
Handmade linguine paired with fresh mussels in a savory tomato sauce, topped with vibrant homemade basil pesto.
Homemade sourdough baguettes filled with fresh pesto, serrano ham, and mozzarella, then oven-baked in a loaf tin until melted.
Lamb mince stuffed into marrow strips, baked with tomato sauce and mozzarella, served with a fresh lemon-dressed green salad.
A quick microwave sponge cake topped with honey, toasted pine nuts, whipped cream, and elegant spun sugar decorations.
Pan-fried monkfish tossed in fresh basil pesto, served with oven-warmed buffalo mozzarella and tomato salad.
Crisp Italian-style fried chicken breasts stuffed with mozzarella, served with charred aubergine, slow-roasted tomatoes, and fresh basil pesto.
Golden brown pan-roasted potato topped with sardines, rocket pesto, and oven-roasted tomatoes for a generous, delicious meal.
A stunning autumnal vegetarian pasta dish featuring handmade ravioli filled with roasted pumpkin and crushed amaretti biscuits in butter sauce.
Homemade pizza topped with slow-roasted plum tomatoes, fresh pesto, roasted garlic, mozzarella, cheddar, and peppery rocket leaves.
Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.
A rustic loaf stuffed with poached salmon, watercress pesto, charred courgettes, red onions, and roasted peppers. Perfect for picnics.
Succulent salt-crusted sea bass served alongside fresh pasta tossed in homemade pesto and crispy pancetta for a flavorful dinner.
Slow-roasted pork shoulder seasoned with fennel, garlic, and chili, served with a fresh herb pesto and honey-glazed roasted vegetables.
A rustic hollowed cob loaf stuffed with layers of roasted red onions, tomatoes, and three types of blue cheese.
Handmade rough puff pastry tarts topped with mustard, emmental cheese, and tomatoes, finished with a fresh basil and pine nut pesto.
A whole hollowed loaf stuffed with layered grilled vegetables, homemade pesto, and sliced cheese, perfect for picnics.
Handmade rough puff pastry tarts topped with rocket pesto, fresh mozzarella, and tomatoes, baked until golden and garnished with basil.
Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.
A vegetarian tart featuring caramelised squash, a crumbly pine nut pastry, and a refreshing chive yoghurt topping.
Slit and marinate squid with lime and chilli, then griddle and serve over seasoned couscous with pine nuts and dill.
Griddled pear quarters served with a fresh herb and tomato salad, spinach pesto, and crumbled Stilton cheese.
Succulent honey-mustard chicken strips served over rocket with creamy goat's cheese and toasted pine nuts.
A savory vegetarian tart featuring caramelized honey onions, puff pastry, creamy goats' cheese, and fresh homemade basil pesto.
A light sponge traybake with overlapping orange slices, maple syrup, and pine nuts, served with freshly whipped vanilla cream.
Crispy pine nut-crusted paneer served with a fresh spinach and orange salad and a sweet red pepper dressing.
Crispy pan-seared salmon with a buttery pine nut crust served alongside roasted sweet potatoes and fresh cherry tomato salsa.
Pan-seared salmon served over wilted spinach with oven-roasted cherry tomatoes and a fresh homemade basil pesto dressing.
Pan-fried sea bream served over a creamy wine-infused risotto and topped with a fresh homemade rocket and pine nut pesto.
Portobello mushrooms wrapped in bacon, stuffed with wilted spinach and egg yolks, then grilled and served with fresh spinach pesto.
Boiled sweet potato mashed with vanilla and sugar, topped with toasted meringue and crunchy caramelized pine nut brittle.
Pan-fried nut-crusted trout served alongside aromatic herb rice and a smooth, spicy tomato and white wine sauce.
Creamy rice pudding infused with vanilla and orange, topped with crunchy pine nut brittle, fresh orange segments, and maple syrup.
Steamed turbot served with cabbage pesto and cheesy potatoes coated in Lincolnshire Poacher cheese and crème fraîche.
A traditional Italian-style chestnut cake made with honey, fennel seeds, and pine nuts, finished with a sweet honey glaze.
Homemade potato gnocchi served with fresh basil pesto, perfect for cooking with children and serving with a green salad.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Succulent roasted lamb coated in olive crumbs, served alongside a vibrant Mediterranean-style sweet and sour aubergine and rocket dressing.
Smoky harissa-spiced white fish baked on a bed of roasted vegetables and bulgur wheat, served with steamed broccoli.
Vegetarian burgers made from chickpeas, hummus, and pine nuts, fried until golden and served in pitta bread with salad.
Classic handmade pasta stuffed with a creamy spinach, ricotta, and parmesan filling, served in a nutty sage butter sauce.
A classic Italian basil paste made with pine nuts, garlic, olive oil, and grated Pecorino cheese using a mortar.
A turmeric-infused filo pastry parcel filled with spiced chicken, crisp bacon, roasted butternut squash, and toasted pine nuts.
Lightly seared tuna served with a spicy avocado salsa and a jalapeño soy dressing for an impressive starter.
A fresh vegetarian dish featuring handmade egg pasta ribbons tossed in a vibrant, zesty rocket and pine nut pesto.
A crisp vegetarian pie filled with sautéed spinach, feta, sultanas, and pine nuts, layered with buttery filo pastry.
Slow-cooked lamb shoulder with aromatic spices, apricots, and citrus, served with a fresh orange and onion relish and toasted nuts.
Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.
Slow-cooked tender lamb chunks served with potatoes, shallots, and a fresh green bean and pomegranate salad.
A delicious vegetarian lasagne featuring mashed butternut squash and sweet potato, shortcut ricotta sauce, and a crispy parmesan breadcrumb topping.
Wholesome vegetarian pastries packed with chestnuts, lentils, and spinach, served with a chunky homemade cranberry, cinnamon, and apple sauce.
A vegetarian stuffing made with sautéed onions, chestnuts, apples, and pine nuts, baked into golden balls.
A velvety broccoli and potato soup topped with a vibrant basil and pine nut pistou and fresh herbs.
Roasted pine nut-crusted salmon served with smooth creamy mashed potatoes, steamed broccoli, and a perfectly soft poached egg.
A roasted beef tomato stuffed with spiced salmon and pine nuts, served with a fresh, vibrant basil pistou dressing.
A quick, flavorful dish with broccoli, toasted pine nuts, crispy bacon, and basil pesto perfect for a weekday meal.