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Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Marinated beef kebabs served with a rich coconut bone-marrow sauce, aromatic spiced pilau rice, and sautéed garlic spinach.
Slow-cooked lamb shank stew featuring exotic spices, apricots, and olives served with a nutty pomegranate and herb-rich bulgur tabbouleh.
Tender lamb shanks in aromatic Moroccan spices served with a fresh herby bulgur wheat salad and pomegranate seeds.
A traditional Spanish seafood and chorizo rice dish cooked in a single pan with saffron, wine, and fish stock.
Easy pasty parcels filled with cooked chicken, sweet paprika, and cherry tomatoes, then baked until golden and piping hot.
Succulent beef strips in a creamy mushroom sauce served alongside perfectly seasoned, oven-baked long-grain rice pilaf.
Flavoursome aubergines sautéed with peppers, onions, and spices in a rich tomato sauce, perfect for sweet or fruity main courses.
Grilled spicy chicken breasts served with a fresh, zesty salsa of pinto beans, avocado, and red onion.
Poached pork-wrapped celery heart served over sautéed spicy celery and topped with a rich, smoked cheese sauce.
Greek giant butter beans slow-cooked with tomatoes, garlic, and chard until tender and bubbling.
A rich Austrian stew featuring slow-cooked beef and plenty of onions seasoned with sweet and hot paprika and caraway.
Pan-seared scallops served with caramelized onions, savory sherry sauce, grilled oyster mushrooms, and crunchy saffron-infused bread migas.
A rich one-pot chicken stew with paprika, soured cream, and peppers. Perfect for serving with mash or rice.
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
A simple, hearty dish of baked polenta layered with spicy sausage, bacon and cheese that will feed a family.
Cabbage leaves stuffed with a spiced pork and rice mixture, simmered in stock, and served with a rich tomato sauce.
A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.
Marinate chicken in buttermilk, coat in a spiced flour blend, pan-fry until golden, and bake until crunchy.