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Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Pan-fried black bream served over a spiced butternut squash tagine and fluffy herb-infused almond couscous.
Tender lamb shanks in aromatic Moroccan spices served with a fresh herby bulgur wheat salad and pomegranate seeds.
Fragrant basmati rice with a golden saffron crust served with spice-coated chicken thighs and a fresh preserved lemon salad.
A fragrant Moroccan-inspired vegetable tagine featuring sweet potatoes, apricots, and almonds served over zesty preserved lemon couscous.
Succulent butterflied lamb marinated in thyme and preserved lemons, oven-roasted to perfection and served with a zesty herb dressing.
Sweet and sticky chicken thighs featuring crisp skin, marinated in a honey-lemon mixture and topped with olives and preserved lemons.
Golden-brown prawns wrapped in crunchy kadaifi pastry, served with a spicy salsa of harissa, preserved lemon, and fresh coriander.
Marinade and griddle prawns with a puree of preserved lemons, ginger, honey, and turmeric for a flavorful seafood dish.
Spiced cod fillets marinated in za’atar and olive oil, pan-fried until golden, and served with a zesty, briny olive relish.