A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Homemade flatbread wraps filled with marinated jerk chicken strips and tangy pickled cabbage, carrots, and radishes.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
Indulgent dark chocolate brownies layered with homemade salted caramel and drizzled with melted white chocolate for the ultimate sweet treat.
Savory Italian breadsticks flavored with blue cheese, parmesan, garlic, and jalapeños, twisted into spirals and baked until golden.
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Whisk flour, eggs, and milk into a smooth batter, chill, then bake in smoking hot fat until golden and risen.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
A deliciously simple pasta dish featuring fresh white crabmeat, garlic, chili, and herbs tossed with al dente linguine.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Delicious dairy-free, egg-free pancakes packed with oats, fruit, and pecans. Served with a fresh blueberry compote and caramelised bananas.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.
Handmade pasta sheets served with a fresh basil, pine nut, and garlic pesto sauce from Liguria.
A classic retro dish featuring poached chicken in a creamy, spiced apricot sauce, perfect for sandwiches or picnics.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
Hearty breakfast sandwich pockets filled with ham and cheddar, soaked in egg mixture and pan-fried then baked until melted.
Chicken pieces marinated in a zesty orange marmalade, ginger, and garlic glaze, then baked until beautifully browned and tender.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Slow-roasted plum tomatoes seasoned with garlic and oregano, then preserved in extra virgin olive oil for a rich flavor.
A simple vegetarian dish featuring a butter-basted Portobello mushroom topped with a perfectly fried free-range egg.
A vibrant vegetarian pesto made by blending purple sprouting broccoli, basil, garlic, and pine nuts. Perfect for folding into pasta.
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Tender, sugar-free oaty cookies flavored with mixed spice and fruit purée, baked until golden and firm.
Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.
Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
Crisp fried potatoes flavored with chaat masala, homemade spicy chutney, and a light yogurt foam for a zingy Indian snack.
A flavorful spelt bread made using mashed potatoes and potato water, topped with new potatoes, rosemary, and indulgent gorgonzola.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Grilled sardines and charred Little Gem lettuce served with a rich crab mayonnaise and a nutty, spiced homemade dukkah.
Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.
A fabulous focaccia-style loaf topped with caramelised onions, crispy pancetta, rosemary, and melted blue cheese.
Golden braised chicken glazed with honey and lemon, served alongside a fresh chickpea, feta, and cucumber Mediterranean salad.
A hearty vegetarian chickpea stew with spices, tomatoes, and spinach. Serve with yoghurt and spiced pitta bread crisps.
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Oven-baked glazed ham served with a refreshing herb-infused lemon and sumac potato salad.
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Crispy pan-fried white fish served with a refreshing herb salad and a homemade sweet and sour lime dressing.
Succulent pork meatballs baked until golden, then simmered in a fragrant, creamy massaman curry sauce and served over rice.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Marinated lemongrass chicken served with smoky flame-charred aubergine, crispy shallots, and a warm, piquant spring onion vinaigrette.
Authentic 48-hour brined chicken served with spicy pineapple coleslaw and homemade cornbread for a deep south flavor experience.
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
A rich stew featuring chicken, chipolatas, mushrooms, and black pudding in a reduced wine and stock sauce with parsley croutons.
A fresh vegetarian salad featuring grated carrots, spicy horseradish, and spinach tossed in a mustard vinaigrette and topped with cheddar.
A vegetarian dariole pudding made with mashed potatoes, grated cheddar, and horseradish, wrapped in steamed spinach leaves and baked.
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
Slow-cooked, pressed brisket steaks grilled with a ginger-sherry glaze and served with a fresh broccoli and Little Gem salad.
A South African stew featuring goat steaks, chorizo, and festive spices like ginger, cardamom, and cloves, simmered with tomatoes.
A quick one-pot wonder featuring browned guinea fowl simmered with shallots, onions, white wine, chicken stock, and aromatic herbs.
Boiled lobster halves served with sautéed whelk garlic butter, tender new potatoes, and a fresh dressed watercress salad.
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
Pan-fried mackerel fillets served over a sweet rhubarb and ginger purée with a nutty browned butter and fennel sauce.
A simple and fresh vegetarian salad featuring baby spinach and shallots tossed in a classic vinaigrette dressing.
Double-fried potato chips and milk-saturated courgette chips served alongside a perfectly seasoned griddled rump steak.
Roast hogget stuffed with chicken mousse, served alongside fondant potatoes, buttered Savoy cabbage, and a savory pan-dripping gravy.
Vegetarian mushrooms sautéed in butter, stuffed with tangy blue cheese and breadcrumbs, served with a homemade garlic and mustard aioli.
Pan-fried tuna steak served with a homemade tangy sweet and sour vegetable sauce.
A fresh tuna mixture with lemon, onion, and peppers served on toasted ciabatta with a drizzle of olive oil.
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
A seasonal take on ham, egg and chips using breaded pheasant breasts, served with chips, fried eggs, and anchovies.
A hearty vegetarian lasagne featuring earthy braised puy lentils, rich homemade cheese sauce, and layers of pasta sheets.
Tasty beef meatballs cooked in vegetable stock with Chinese cabbage and mushrooms. Serve with sticky white rice.
A stunning Chinese seafood feast featuring steamed whole sea bass, palourde clams, and a quick goji berry and swede pickle.
A flavorful bowl of noodle soup featuring braised pork belly and shoulder, served with crispy fried pork skin and herbs.
Crisp fried chicken stir-fried with colorful peppers, savory soy sauce, and crunchy cashew nuts. Serve with steamed jasmine rice.
Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.
Steamed sea bream seasoned with Chinese spices, served with a vibrant salsa verde of mint, coriander, ginger, and chillies.
A spicy Sichuan-style salad featuring smoky bacon lardons and crisp cucumber stir-fried with fragrant spices, chillies, and lime.
Crispy fried haddock strips marinated in ginger and wine, served with a spicy, tangy Gong Bao dipping sauce.
Street food style duck skewers served over layered spring onion pancakes with hoisin, lettuce, cucumber, and spicy dipping sauces.
A delicious Chinese-inspired stir-fry featuring langoustines, fresh samphire, leeks, and spring onions cooked quickly in a hot wok.
Tender steamed chicken in a spicy Sichuan sauce served with nutritious brown rice and savory stir-fried Chinese broccoli.
Vegetarian spring rolls filled with mushrooms, bamboo shoots, and vegetables, fried until perfectly crisp and served with sweet chilli sauce.
A warming Malaysian-Chinese fusion of spicy prawns in a rich coconut noodle broth with crispy prawn garnish.
Healthier roasted sweet potato chips seasoned with olive oil, salt, pepper, and spicy chilli flakes for a crispy finish.
Thinly sliced beef fillet stir-fried with Chinese spices and served in warm tortillas with a zesty wasabi mayonnaise.