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A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
A flavorful vegetarian strudel featuring roasted peppers, zucchini, aubergine, and caramelized onions mixed with couscous and soft sheep's milk cheese.
Slow-roasted masala marinated pork served with roasted pumpkin, potatoes, and a zesty mustard-dressed oriental vegetable coleslaw.
A traditional Parsee spiced fish dish cooked in a unique sweet and sour white egg-based sauce with fresh herbs.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
A savory French-inspired tart featuring caramelized red onions with thyme, balsamic vinegar, and a cheesy wholemeal crust.
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
A puff pastry plait filled with roasted peppers, red onions, garlic, soft goats' cheese, and fresh thyme.
Cheesy wholemeal seeded biscuits served with a homemade red onion and caraway chutney, perfect for snacking or cheese boards.
Fruity, spicy aduki bean balls served with roasted root vegetables and a smooth white wine and miso-infused gravy.
A genius left-over sandwich made by layering meat, stuffing, and cranberry sauce inside a hollowed-out loaf, then chilled overnight.
A warming French lamb stew served with suet rosemary dumplings and oven-roasted parsnips and red onions.
Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.
Roasted root vegetables and garlic simmered in passata, served over pasta and garnished with fresh rosemary for a hearty meal.
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
A salmon and spinach puff pastry showstopper served with roasted root vegetables and a rich, buttery chive beurre blanc.
Tender slow-roasted lamb served with minted Jersey Royal potatoes, homemade wild garlic butter, and a fresh zesty mint sauce.
Golden, risen Yorkshire puddings served with a rich, savory red wine and balsamic onion gravy.
Hearty steak sandwiches featuring homemade stout mustard, slow-caramelised red onions, and fresh salad on warm ciabatta bread.
Crispy puff pastry tarts topped with creamy crème fraîche and caramelized red onions, served with a fresh rocket salad.
Flaked salmon and cod blended with mashed potatoes, herbs, and spices, served with a chunky, egg-enriched salsa verde.
Pork fillet stuffed with figs and sage, served alongside cannellini beans in tomato sauce and creamy garlic scallop potatoes.
A spicy peri peri chicken roasted with onions and potatoes, served with a fresh dressed lime salad.
Slow-cooked lamb leg with white wine, herbs, and honey, served alongside golden roasted potatoes and tender peas.
Slow-roasted tamarind marinated pork ribs served alongside red onions stuffed with a savory spiced pork and breadcrumb filling.
A sophisticated ratatouille-style dish featuring roasted aubergines, peppers, and courgettes arranged in a pretty spiral with tomato sauce and Gruyère.
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Succulent salmon topped with pesto and roasted vegetables, wrapped in golden puff pastry and served with a creamy herb sauce.
Delicate steamed bass fillets served with seasoned plum tomatoes and a homemade sardine-flavoured tomato ketchup.
Grilled miso-marinated sea bream fillets served with a tangy red onion, tomato, and green bean pickled salsa.
Chinese-style shredded duck with spiced plum chutney served over homemade chilli and garlic butter flatbreads.
Roasted red and white onions topped with a sautéed lamb liver, apricot, and crispy breadcrumb stuffing.
Crispy homemade buttermilk waffles topped with sautéed chicken livers, served with a sweet golden raisin purée and pickled red onions.
Handmade puff pastry filled with mushroom paste, caramelised onions, sausage meat, and black pudding, then braided and baked until golden.
Seared coriander-crusted tuna steaks served with roasted tomato and onion vinaigrette, crispy potato strips, and fresh rocket leaves.
Seared venison steaks topped with caramelized Armagnac onions, wrapped in puff pastry, and baked until golden and medium-rare.
Savory star-shaped parmesan shortbreads topped with smooth creamed goats' cheese and a sweet, caramelized red wine and onion marmalade.
Slow-cooked pork knuckle scented with cinnamon and honey, served with melt-in-the-mouth onions and gently softened tomato halves.
Pan-seared venison steaks with a balsamic port reduction, served alongside crispy oven-baked potato wedges and a fresh watercress salad.
Savory choux pastry buns filled with creamy goats’ cheese, sweet caramelised red onions, toasted walnuts, and fresh rocket leaves.
An impressive vegetarian hamper-shaped pie stuffed with roasted vegetables, halloumi, mozzarella, and sun-dried tomato couscous in a decorative lattice pastry.
Succulent pomegranate-glazed duck breasts served alongside a fragrant bulgar wheat pilaf with chickpeas, sour cherries, and toasted pistachios.
Sweet, sticky, and moreish beef ribs marinated overnight in cola, honey, and mustard, served with a crunchy cashew coleslaw.
A hearty vegetarian Mediterranean stew featuring mixed beans and vegetables, served with homemade crisp, golden-brown potato griddle cakes.
A savory vegetarian torte featuring sautéed mushrooms, red onions, peas, and parmesan, served with a homemade sweet onion chutney.
Sweet roasted tomato soup paired with crispy, twice-baked potatoes stuffed with creamy goat's cheese, chives, and butter.
Vegetarian leek and cheese sausages served with a sweet and spicy red onion and chilli relish.
A substantial British take on panzanella featuring roasted onions, heritage tomatoes, crispy sourdough croûtons, and a rich beef dripping dressing.
Saddle of lamb stuffed with kidney, spinach, and red pepper, served alongside a savory Sichuan pepper and apricot onion compote.
A savory vegetarian tart featuring homemade shortcrust pastry, sweet caraway onion marmalade, and creamy goats' cheese baked until golden.
Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.
Peruvian scallop stew flavoured with herbs, white wine, amarillo chilli paste, and potatoes in a homemade fish stock.
Succulent lamb mince kebabs and patties spiced with aromatics, coated in fresh vegetables, and served with a zesty coriander chutney.
Seared goose breast slices tossed with aromatic spices, coconut, and curry leaves, served alongside homemade flaky layered parathas.