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A quick stir-fry featuring mushrooms, ginger, and garlic in a tangy sweet and sour sauce made with rice wine vinegar.
A soupy, Asian-style vegetable dish with aromatic spices, coconut milk, and a tangy rice vinegar finish.
Grilled chicken breast paired with a fresh parsley salad, sun-dried tomatoes, parmesan slivers, and a zesty basil dressing.
Seared coriander-crusted tuna served over pickled bean sprouts and a vibrant herb salad with turmeric oil and balsamic reduction.
Seared scallops served with a light ponzu dressing, crunchy raw vegetables, and a warm, flavorful almond satay sauce.
Handmade pitta breads served with spiced lamb skewers, homemade chilli sauce, coriander hummus, and a fresh garden salad.
Slow-simmered pork belly in an aromatic soy and star anise broth, reduced to a syrupy sauce and served over noodles.
Crispy battered prawns wrapped in sea lettuce, skewered with spring onions, and served with a savory soy dipping sauce.
Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.
A stunning vegetarian salad featuring pink beetroot meringues, pickled heritage beetroots, creamy mozzarella, and a smooth beetroot purée.
Quickly griddled squid served with a citrusy, mayonnaise-style ponzu dressing and fresh herb salad.
Sticky glazed griddled tuna served with a fresh blanched asparagus, radish, and turnip salad with aromatic herbs.
Thin beef strips dusted in zesty pepper mix, deep-fried, and tossed in a sticky, spicy chilli sauce with fried rice.
Deep-fried beef strips coated in a sticky citrus chilli sauce, served alongside a soy-seasoned rice-filled egg omelette.
Crispy tofu and cashews tossed in a fiery ginger-chilli sauce, served over quick sesame egg-fried rice with fresh herbs.
Hot crisp breaded squid rings served with a tangy citrus dressing and a fresh, crunchy Chinese leaf salad.
Crispy panko-coated squid rings served with a smooth, zesty ponzu and chilli-garlic mayonnaise dressing.
Deep-fried prime beef strips in sticky chilli sauce served with stir-fry noodles and steamed broccoli for a takeaway-style dinner.
James Martin's takeaway classic featuring home-made pancakes, roasted shredded duck, and a spicy plum dipping sauce.
Fillet steaks dusted in star anise and potato flour, served with a fragrant citrus lemongrass rice and sticky chili sauce.
A meat-fest featuring deep-fried chicken wings in BBQ sauce and griddled fillet steak with a sweet and spicy chilli sauce.
Boiled duck eggs are breaded and deep-fried, then served atop a fresh cherry and duck confit salad with bacon.
Japanese-style deep-fried oysters and prawns served with a creamy yuzu citrus dressing and fresh coriander cress.
Crispy fried squid rings served with a tangy, homemade yuzu-infused mayonnaise and fresh herb garnish.
Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.
A flavorful crab stir-fry featuring home-made sweet chilli sauce, shredded ginger, and bird's-eye chillies served with fluffy basmati rice.
Bright fresh gherkin and radish salad served with pan-fried brill fillets and a lettuce-based dressing.
A delicate seafood starter featuring fresh mackerel tartare, grilled fillets, pickled shallots, and crisp golden-brown baguette croutons.
Pan-fried halibut served with home-made fermented kimchi, thinly sliced scallops, and a garnish of fresh coriander cress.
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.
Seafood flavors paired with a sweet spicy sauce and a leafy mango salad featuring crispy crab and lobster cakes.
Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
Hot-smoked salmon poached in duck fat served with a refreshing cucumber and mooli salad in a sweet vinegar dressing.
Asian-style roasted pork loin featuring a vibrant watercress and panko crust, served with quick-pickled turnip, cucumber, and radish salad.
Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.
A flavorful Indonesian curry featuring seared salmon cubes in a coconut spice sauce, served with a fresh herb and vegetable salad.
Crispy fried squid rings seasoned with Sichuan peppercorns, served alongside a homemade sweet chilli dip and pickled cucumber salad.
Pan-seared scallops served with cubes of mango jelly, pickled baby vegetables, and a buttery lime and chive emulsion sauce.
Crispy deep-fried beef and carrots tossed in a sticky ginger-chilli sauce, served over aromatic stir-fried egg noodles.
Healthy, flavorful Asian-style sea bass served with a quick stir-fry of mangetout and bok choi in a savory sauce.
A Chinese-style feast featuring aromatic simmered and fried beef ribs, glazed sticky chicken wings, and savory egg-fried rice.
Stir-fried squid in homemade black bean sauce paired with crispy deep-fried squid rings and a tangy yuzu-infused dressing.
Delicious sea bass fillets steamed with bok choi and ginger, served over a vibrant, herb-packed oriental rice noodle salad.
Savoury basmati rice pilau served with spicy Sichuan stir-fried squid and peppers, finished with a rice wine vinegar glaze.
Grilled mackerel fillets coated in a homemade red curry paste, served with tangy pickled cabbage and red onions.
Fragrant turbot fillets served with aromatic steamed bok choi and broccoli in a zesty ginger and lime sauce.
Sugar and vanilla cured salmon served cold with tangy pickled ginger, green cucumber ketchup, and charred cucumber batons.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Hand-rolled nori sheets filled with seasoned rice, tuna, cucumber, and avocado, served alongside homemade quick-pickled ginger.
Easy Thai-style fishcakes served with a lively accompaniment of cucumbers soused in rice wine vinegar, fish sauce, and chilli.
Luxury BLT with tender simmered pork belly, homemade bacon-infused mayonnaise, tangy tomato chutney, and lettuce on toasted brioche buns.
Colorful, fresh, and crunchy vegetable salad served on fried courgette rounds with a zesty Asian-style dressing and fried onions.
Crisp filo pastry cases filled with fresh mackerel in a homemade oyster mayonnaise, topped with tangy pickled cucumber strips.
Marinated spatchcocked quail chargrilled and roasted, served over a fresh herb and red onion salad with a zesty soy dressing.
A fresh coleslaw featuring roasted peanuts, prawns, and julienned vegetables tossed in a sweet and spicy rice vinegar dressing.
Grilled miso-marinated sea bream fillets served with a tangy red onion, tomato, and green bean pickled salsa.
Succulent beef fillet simmered in coconut milk, served in lettuce cups with a zesty dipping sauce and crispy noodles.
Succulent halibut paired with decadent langoustines and a refreshing yoghurt dressing, topped with a crisp radish and cucumber pickle.
Seared organic smoked salmon served alongside homemade white bread, a tangy apple-cabbage salad, and zesty horseradish mayonnaise.
Rich, aromatic beef shin slow-braised in Asian spices, served with a crunchy, zesty shredded vegetable and chilli salad.
Fresh scallops served with homemade kimchi-style pickled cabbage and a savory anchovy-infused mayonnaise. A sophisticated Korean-inspired seafood appetizer.
Marinated king prawns grilled on skewers and served atop a vibrant, crunchy salad of pineapple, mooli, and mangetout.
Pan-seared duck breasts glazed in teriyaki sauce, served with quick-pickled cucumbers and light, crispy fried celery leaf tempura.
Delicate miso-glazed salmon served with refreshing pickled cucumber salad and seasoned sushi rice for an authentic Japanese-inspired meal.
Succulent pork belly baked in a sweet-and-sour glaze, served with vibrant steamed kale and smooth quince purée.
Flash-fried seafood and vegetables wrapped in spring roll pastry, deep-fried until golden, served with a zesty dipping sauce.
Seafood skewers served with homemade naan bread, crunchy slaw, garlic chilli dipping sauce, and refreshing mint raita.
Simple white crabmeat salad served with chilled cucumber, seaweed, and a spicy homemade wasabi mayonnaise.
Pan-fried sea bass served over a vibrant herb quinoa salad with homemade coriander mayonnaise and spiced crispy onion rings.
Chargrilled aubergine wedges served with a spicy chilli-garlic nuoc cham dressing and toasted cumin-infused yoghurt.
Prepare seasoned rice, spread on nori with salmon and vegetables, roll tightly, chill, and serve with sweet chilli dipping sauce.
Seared Sichuan peppercorn crusted beef fillet served with a chilled, spicy pickled cucumber, bamboo shoot, and mangetout salad.
Crispy roasted sesame potatoes tossed with fresh salad leaves, smoked duck, and a tangy plum and chili dressing.
Hand-rolled minced chicken balls fried until golden and served with a tangy homemade vegetable and pineapple sauce over rice.
A spicy vegetarian slaw featuring Chinese cabbage, pak choi, and pickled ginger tossed in a zesty rice wine vinegar dressing.
Black cod fillets marinated in miso, sake, and ginger, oven-baked then grilled, served with steamed sesame-dressed Chinese greens.
A classic selection of Nigiri and Maki rolls using seasoned sushi rice, fresh fish, prawns, and vegetables.
A spicy stir-fry featuring coarsely chopped beef, Thai basil, and shallots, served with a crisp fried egg and dipping sauce.
Flavorful Thai fish cakes blended with aromatics, fried until golden, and served with a sweet and tangy cucumber dipping sauce.
A light, healthy salad featuring marinated chicken and cucumber with a balance of hot, sour, salty, and sweet flavors.