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Quick crab cakes flavored with ginger, chilli, and coriander, chilled then fried and baked until golden and piping hot.
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
A savoury bread and butter pudding featuring ham sandwiches, ale, and a rich Berkswell ewes' milk cheese sauce.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.
Whisk batter, fry thin pancakes, and cool. Spread with crème fraîche, chives, and smoked salmon then roll and slice.
Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.
A flexible Chinese omelette featuring mushrooms, bacon, and peppers served with a homemade roasted red pepper sweet chilli sauce.
Marinated pork fillet stir-fried in a sticky sauce, served in sesame buns with caramelised onions and fresh salad.
Lean fillet steak served with spice-rubbed sweet potato fries, crispy baked onion rings, and a fresh side salad.
A simple, fresh sandwich featuring smoked chicken, creamy avocado, and spring onions on buttered bloomer bread slices.
A simple salad featuring buttery sautéed rhubarb, tangy crumbled goats' cheese, and a port glaze over fresh baby leaves.
Crispy breaded puffball mushroom slices topped with soft-boiled eggs, garlic, and crunchy pancetta. Served with fresh salad leaves.
Succulent duck livers baked with cognac and basil, blended with butter into a smooth pâté and chilled until set.
Grilled mackerel fillets served with a tangy mashed gooseberry sauce, boiled new potatoes, and a fresh green salad.
Savoury pancakes filled with sautéed mushrooms, wilted spinach, and crème fraîche, served with a fresh side salad.
Succulent calves' kidneys pan-fried with bacon and onions in a rich Madeira cream sauce, served with toasted sourdough and greens.
Roast leg of lamb over thinly sliced potatoes and onions so the juices weep into the vegetables while cooking.
A fresh vegetarian salad featuring bulgar wheat simmered in stock, flavored with lemon, rosemary, spring onions, and olive oil.
A rustic bread loaf layered with cheese, salami, and ham, then pressed and chilled for a perfect picnic treat.
Kids can assemble these healthy wraps by spreading cream cheese, topping with salmon and salad, then rolling tightly to serve.
Breaded lemon sole fillets grilled until golden, served with buttery parsley potatoes, homemade remoulade, and tartare sauce.
A spicy peri peri chicken roasted with onions and potatoes, served with a fresh dressed lime salad.
Flavorful venison served with a light salad, rich fig purée, and a savory wild mushroom sauce.
Blended spring onion, spices, and lime marinate chicken which is stir-fried and served over dressed salad leaves with crunchy nuts.
A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.
A relaxing meal of spiced roasted white fish served with quick pickled onions, corn relish, and spicy mayonnaise sauce.
Salty halloumi cheese is dry-fried until golden and topped with a spicy, honeyed chilli glaze and fresh lime juice.
Roast herb-stuffed chicken served with crisp salad leaves, shaved turnips, bacon lardons, and a reduced cider vinaigrette dressing.
Seared squid and chorizo served with smooth spiced chickpea purée, coriander yoghurt, and a fresh salad leaf garnish.
A beautiful summer vegetable risotto featuring tomatoes, butternut squash, baby fennel, and mascarpone for a creamy finish.
Crispy fried black pudding and potato cakes topped with poached eggs, fresh salad leaves, and a tangy grain mustard dressing.
Succulent salmon fillets topped with herb butter and sorrel, encased in puff pastry and baked until golden and puffed.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
Toasted crumpets topped with a seasoned goats’ cheese mixture, grilled until bubbling, and served with a fresh fruity mango jam.
A hearty smoked salmon, bacon, and potato quiche baked in a shortcrust pastry shell, perfect for picnics and lunchboxes.
Beef tomatoes hollowed and filled with a savory almond and breadcrumb herb mixture, then baked until golden and heated through.
Juicy tiger prawns seared with a novel popcorn and pork dust coating served with bacon relish and garlic mayonnaise.
A refreshing vegetarian salad featuring barley, green beans, and a creamy buttermilk dressing topped with walnuts and pomegranate seeds.
A quick seafood pasta featuring mussels, prawns, and squid in a creamy vermouth sauce served with homemade garlic bread.
Succulent prawn and pork paste molded onto sugar cane sticks, sesame-coated, and deep-fried until golden and crispy.
A whole salmon poached in aromatics, decorated with cucumber scales and served with salad leaves and piped mayonnaise garnish.
Golden fried halloumi served over mixed salad leaves and mango slices, topped with a refreshing mint and yoghurt dressing.
Handmade spelt tortillas filled with aromatic spiced potatoes, fresh tomatoes, herbs, and cool yoghurt for a satisfying vegetarian meal.