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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
Crispy polenta rounds topped with slow-cooked balsamic onions and melted Taleggio cheese, finished with fresh thyme sprigs.
A savory cornbread packed with crispy smoked bacon, spring onions, corn kernels, and a hint of chilli flakes.
Tender pork ribs simmered in a honey-soy marinade, grilled until sticky, and served with crispy polenta-crusted potato wedges.
Chicken breast stuffed with a creamy Gorgonzola polenta, pan-fried until golden and served with vibrant sautéed greens.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.
Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.
A hearty Italian chicken and tomato stew served over creamy parmesan polenta, perfect for a mid-week family meal.
Spicy polenta-crusted chicken breasts served with a fresh rocket and pine nut pesto and paprika-spiced potato wedges.
A zesty vegetarian polenta cake topped with caramelised lemons and served with a boozy lemon vodka mascarpone cream.
A creamy vegetarian polenta enriched with spinach, Manchego, and sage, topped with oven-roasted bursting cherry tomatoes.
A quick microwave sponge cake made with polenta, honey, and orange slices for a simple vegetarian dessert.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Slow-braised spiced pork cheeks served with creamy parmesan polenta, sautéed kale, and pan-fried squid for a sophisticated surf-and-turf dish.
Healthy oven-baked fish fingers coated in breadcrumbs and polenta, served with fresh lemon and your choice of vegetables.
An easy, kid-friendly cornbread featuring Italian flavors with polenta, goats' cheese, basil, and a touch of chili.
A comforting dessert of chunky apples and blackberries topped with a rustic polenta and almond crumble.
Baked dessert apples topped with a polenta pastry crust, flavored with fruity cider, brown sugar, and aromatic rosemary.
Marinated sea bass fillets served with fried polenta, sautéed okra, and a spicy tomato lime salsa.
Tender pork belly braised with greens, olives, and capers, served alongside creamy, buttery feta-infused polenta.
Poached pink rhubarb topped with a crisp toasted almond polenta crumble, served alongside homemade soured vanilla ice cream.
A delicious wheat, gluten, and sugar-free Christmas cake made with dried fruits, nuts, and aromatic spices.
Pan-fried lamb chop served over creamy herb-infused polenta with a fresh tomato and garlic sauce.
A quick microwave lemon polenta cake blended smooth, cooked until fluffy, and finished with a zesty icing and honey drizzle.
Grilled courgette and aubergine layered with chilled polenta squares and topped with a fresh, herby tomato sauce vierge.
A fragrant, simple cake made with dried apricots, ground almonds, polenta, and rosewater, topped with jam and pistachios.
A creamy, cheesy polenta infused with garlic and thyme, finished with fresh rocket and a squeeze of lemon juice.
Cook polenta until solid, fry until golden-brown, then serve with whipped cream, cinnamon, and fresh orange segments.
A creamy quick-cook polenta flavored with rosemary and lemon, finished with fresh spinach and melted dolcelatte cheese.
Creamy quick-cook polenta combined with sautéed mushrooms, spinach, and herbs for a comforting and savory vegetarian meal.
Scallops seasoned with cayenne and polenta, grilled with lime, and finished with fresh mint and Tabasco sauce.
Handmade yeast dough bagels boiled in molasses water for sweetness then baked until golden-brown with savoury seed toppings.
Deep-fried prawns stuffed with carrot batons, soaked in buttermilk and dredged in spiced polenta flour, served with spicy mayonnaise.
Boil polenta with olives, set on a tray, griddle into squares, and top with sautéed garlic mushrooms and parmesan.
A vegetarian dish featuring pan-fried lemon and garlic cornbread topped with a thick, spiced tomato and double bean mixture.
Crispy breaded wedges of Caerphilly cheese served with a homemade spicy pineapple chutney and fresh garden salad.
Handmade polenta-crusted fish fingers served in buns with rocket, lemon, and a zesty homemade tartare sauce.
Crispy polenta-crusted mackerel fillets served with a spicy, lime, and tequila-marinated cucumber salad.
Seasoned beef patties served in charred focaccia buns with buttermilk-soaked, polenta-crusted deep-fried onion rings and balsamic vinegar dip.
Crispy ham and potato cylinders fried until golden-brown, served with a creamy parsley and lemon white sauce.
Savory pancakes filled with leeks, herbs, and smoked cheese, breaded in polenta, and served with a fresh vegetable salsa.
A zesty citrus polenta cake served with a rich orange caramel sauce and creamy mascarpone cheese.
Spicy vegetarian lentil and sweet potato croquettes coated in polenta, fried until golden, and served with a zesty mint raita.
Crispy breaded chicken served alongside sweet homemade cornbread and deep-fried battered banana chunks.
Vegetarian Scotch eggs made with tofu and black pudding, served with a homemade spicy cauliflower and onion pickle.
Crispy fried prawns and shrimps served in soft rolls with lettuce, gherkins, tomatoes, mustard, and spicy pepper sauce.
Crispy deep-fried smoked cheese and potato cakes served with a refreshing minty pea purée and crême fraîche.
Flavorful smoked mackerel fishcakes served with a fresh carrot, edamame, and chickpea salad coated in a Zesty lemon mayonnaise dressing.
A vegetarian gumbo combining okra and sweet potato, served with homemade spicy chili cornbread muffins.
A citrus-infused polenta cake naturally sweetened with honey and maple cream, topped with translucent candied grapefruit and blood orange peel.
Crispy sage leaf sandwiches filled with savory anchovies, breaded and fried until golden. Perfect as canapés or a meat accompaniment.
A slow-maturing, dense rye bread featuring beer, yoghurt, and caraway seeds for a complex sweet and sour flavor profile.
Golden deep-fried polenta served with a fresh tomato, basil, prosciutto, mozzarella, and spinach sauce.
Quick-cook polenta simmered in vegetable stock, enriched with Manchego cheese and topped with a fragrant nut-brown sage butter.
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.