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Spiced roasted pork fillet served alongside a bell pepper stuffed with aromatic turmeric rice and crunchy cashews.
A vibrant vegetarian soup made by frying aromatics, simmering with spices and pak choi, then finishing with crunchy cashew nuts.
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Succulent mussels cooked in a creamy spiced broth served alongside crispy oven-roasted rosemary potato wedges.
An oven-braised rice dish cooked with stock, mixed with mushrooms, peppers, aromatic herbs, and finished with butter.
Spicy beef meatballs simmered in a rich white wine and romero pepper sauce, served with herb-infused basmati rice.
Crispy herb-breaded Camembert triangles served with a smooth, sautéed red pepper and chili sauce.
A handmade steak patty fried until succulent, served in a toasted baguette with a sweet and spicy homemade pepper relish.
A quick vegetarian soup made by sautéing onions, peppers, and tomatoes, then simmering in stock and blending with butter.
A quick seafood paella made by sweating vegetables, simmering rice with cockles, mussels, squid, and finishing with fresh parsley.
Golden brown crabcakes served with a sautéed pepper and spring onion salad tossed in a soy and sesame dressing.
Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.
Pan-fried crab patties seasoned with chilli flakes served alongside a warm, toasted sesame and soy dipping sauce.
A fragrant Thai-inspired mushroom broth served with crispy rice noodles, roasted pak choi, and charred Romero peppers.
Marinated tofu chargrilled and served with roasted peppers, mushrooms, and buttered basmati rice, finished with a zesty herb dressing.
A fresh spinach salad with a nutty dressing served alongside crunchy baked Gruyère cheese bread slices.
Pan-seared beef medallions topped with creamy Stilton sauce, served on golden puff pastry rounds with a rich red wine reduction.
Pan-fry aubergine and peppers, combine with mozzarella and fresh herbs, then toss with a zesty lemon and olive oil dressing.
A delicious frittata featuring sliced parboiled new potatoes, sautéed Romero peppers, leeks, and savory bacon topped with fresh parsley.
Lamb steak stuffed with mozzarella and basil, served with sautéed vegetables, herbed couscous, and a red wine basil reduction.
Fluffy couscous enriched with warm cream and fresh herbs, topped with sautéed Romero peppers and crumbled Stilton cheese.
Seared spiced lamb simmered in stock, served with caramelized baby leeks, grated dark chocolate, and creamy Greek yoghurt.
A vibrant roasted vegetable salad featuring purple sprouting broccoli, peppers, and onions finished with roasted citrus juice and olive oil.
Roasted Romero peppers served with a warm sautéed leek and bacon dressing, mustard-honey vinaigrette, and fresh parmesan garnish.
A quick squid stir fry featuring a sweet and sour sauce paired with a fresh, zesty homemade parsley oil.