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Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
A delicious lemon tart made with puff pastry, layered with creamy ricotta, mascarpone, and candied peel, then baked until golden.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A traditional Italian ricotta and wheat tart featuring citrus zest, orange flower water, and a homemade sweet pastry lattice.
A rich, creamy vegetarian comfort food dish using tender pumpkin, ricotta, and homemade béchamel sauce layered with green pasta.
Roasted figs stuffed with a honey-nut mixture, topped with sweetened ricotta and served alongside rose water poached dates.
A light and nutty Italian cake made with roasted hazelnuts, ricotta cheese, and glazed with apricot jam and chocolate.
Layer homemade meatballs, rich tomato sauce, four cheeses, and sliced eggs between fresh pasta sheets and bake until golden-brown.
An authentic Italian Easter pie stuffed with fresh greens, ricotta, and hard-boiled eggs, served with a fresh broad bean salad.
Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
Vegetarian quiche featuring roasted mushrooms, ricotta, and nutmeg-scented spinach, served with a side of garlic-flavored sautéed spinach.
Fresh lasagne sheets rolled with seasoned ricotta and basil, baked in a simple garlic tomato passata sauce.
A creamy baked cheesecake combining ricotta and cream cheese with citrus notes and a nutty biscuit base.
Simple beef burgers combined with creamy ricotta and sharp capers, served with a tangy sun-dried tomato relish in ciabatta.
A decadent bacon and egg bake layered with sourdough, ricotta, mozzarella, and roasted butternut squash, baked until golden and bubbling.
A savory vegetarian cheesecake featuring Roquefort and figs, topped with syrupy balsamic onions and fresh peppery salad leaves.
Vegetarian filo pastry parcels filled with creamy mushrooms and leeks, served with a rich, reduced port wine and mushroom sauce.
Savoury vegetarian strudels filled with mushrooms, leeks, and cheese, served with a rich, glossy port wine and red wine sauce.
Vegetarian puff pastry parcels filled with a creamy mushroom and ricotta mixture, served with a zesty homemade onion chutney.
A classic Baltic-inspired poppy seed cheesecake featuring vodka-soaked sultanas, a charcoal cracker base, and creamy ricotta topping.
Lighter than potato gnocchi, these spinach and ricotta balls are poached and served with a smooth, homemade tomato sauce.
A delicious vegetarian torte made with roasted Mediterranean vegetables, ricotta cheese, and fresh herbs baked until golden and set.
Cod fillets stuffed with a ricotta and crab mixture, wrapped in lettuce leaves, and poached in a spiced stock.