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Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Tender samphire blanched in boiling water and tossed with creamy butter, seasoned simply with salt and black pepper.
Seasonal native oysters served in shells with a rich cream sauce, mustard, parmesan, and sautéed samphire.
A delicious Chinese-inspired stir-fry featuring langoustines, fresh samphire, leeks, and spring onions cooked quickly in a hot wok.
Sweet brown shrimps with samphire and blue cheese encased in crisp filo pastry cases and filled with a creamy custard.
Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
Lightly spiced battered sea bream served with fresh cucumber relish, smoky tomato chutney, and sautéed samphire.
A quick, simple seafood soup featuring local shellfish, saffron, and seasonal vegetables in a creamy, aromatic broth.
Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Hand-made pasta pillows filled with succulent lobster meat, served with a rich, creamy cognac-infused lobster shell bisque and samphire.
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Clams and mussels served in a creamy sauce over samphire, finished with tomatoes and red seaweed garnish.
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
Crispy sea bass fillets served with a luxurious saffron cream sauce, fresh mussels, courgettes, tomatoes, samphire, and sea aster.
Spanish-style razor clams steamed in sherry, served with spicy chorizo sauce and buttery samphire for a delicate seafood dish.
An impressive seafood starter featuring steamed clams and razor clams served with a creamy fennel sauce and buttery samphire.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
An impressive seafood dish featuring pan-seared wreck fish, savory buckwheat, grilled fennel, and a rich homemade crayfish bisque sauce.
A refined, chilled lobster broth served with lobster meat, blanched vegetables, and fresh herbs, perfect for an elegant appetiser.
Crisp filo pastry cases filled with fresh mackerel in a homemade oyster mayonnaise, topped with tangy pickled cucumber strips.
A fresh seafood salad featuring cucumber ribbons, blanched samphire, and cockles steamed in white wine and herbs.
Crispy fried sea bass served with a rich mussel and white wine sauce infused with cream, saffron, and fennel.
Roasted cod fillets served with samphire, citrus purée, and a savory chorizo foam for an elegant seafood dish.
Elegant Dover sole and langoustines poached in white wine, served with steamed asparagus and a buttery wine reduction sauce.
Luxurious grilled lemon sole served with handmade potato dumplings, steamed cockles, fresh samphire, and a creamy lemon-infused sauce.
A sophisticated seafood salad featuring pan-fried mackerel, crispy bacon, samphire, and a warm cream-based tomato stock sauce.
Pan-fried lamb’s liver and sweetbreads served with quick-pickled spring onions, blanched samphire, and minty Jersey Royal potatoes.
Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.
Pan-seared salmon served over creamy crab fregola, topped with a savory deep-fried black rice and pumpkin seed granola.
Charred Little Gem lettuce served with seasonal samphire and grilled sardines, finished with a zesty Cabernet Sauvignon vinaigrette.
Succulent lobster meat baked with a rich mushroom and herb compound butter, served with sautéed buttery samphire.