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Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Crispy golden sweetcorn fritters served with a fresh tomato, onion, and lime salsa.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
A refined parcel of prosciutto filled with cream cheese, pear, and tomato, served with a vibrant herb and tomato dressing.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
A fundamental French culinary technique for peeling, seeding, and dicing tomatoes for use in sauces, stews, and garnishes.
A fast, healthy burrito featuring homemade guacamole, fresh tomato salsa, and sautéed rump steak with classic Mexican toppings.
A refreshing vegetarian salad featuring tomatoes, cucumbers, and peanuts tossed in a tempered mustard seed and lemon dressing.
A flavorful vegetarian breakfast of eggs scrambled with onions, tomatoes, chili, and fresh coriander, served with toast or naan.
An intensely flavoured lamb curry made with a smooth spice marinade, whole green chillies, and sour tamarind paste.
A quick and healthy vegetarian soup made by sautéing cabbage, garlic, and tomato, then simmering in vegetable stock.
Crispy bacon, shallots, and tomatoes mixed with honey mustard and herbs, served warm over halved avocados for an easy appetiser.
A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.
Chicken fillets fried with peppercorns, topped with bacon, mozzarella, and fresh guacamole on soy and linseed bread.
Vegetables are roasted until soft, placed on toast, topped with mozzarella, and grilled until golden and bubbling.
Pan-fried Dover sole fillets wrapped in salty Parma ham, served alongside herb-roasted tomatoes and garlic.
A quick and aromatic vegetarian stew featuring sweet potatoes, courgettes, and warm spices simmered in a light tomato base.
A fragrant vegetarian curry featuring cauliflower and chickpeas simmered in a homemade spiced balti sauce with fresh spinach leaves.
A flavorful South African lamb curry served inside hollowed-out loaves of crusty white bread, garnished with fresh coriander cress.
Indian spiced water buffalo steaks marinated in toasted spices and served with a coconut milk and shallot curry sauce.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Crispy fried cod fillets marinated in Indian spices and served with a fresh cucumber and tomato salad.
Spiced roast chicken marinated in vindaloo paste, served with a rich gravy and zesty masala sweetcorn accompaniment.
Perfectly spiced tandoori chicken jointed and marinated, served with a fresh sprouted lentil salad and homemade mint chutney.
Marinated beef kebabs served with a rich coconut bone-marrow sauce, aromatic spiced pilau rice, and sautéed garlic spinach.
Marrow stuffed with a savory beef mince sauce, enriched with eggs and cheese, then baked until golden and bubbling.
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
A quick and flavorful stir-fry featuring beef, broccoli, and tomatoes cooked with aromatic ginger, garlic, and turmeric.
Grilled bread topped with sliced tomatoes, melted Dolcelatte cheese, and Worcestershire sauce, served with quick-pickled shredded red cabbage.
A fresh salad featuring grilled crisp prosciutto, sliced tomatoes, and rocket leaves tossed in a honey mustard vinaigrette.
A comforting vegetable soup featuring Puy lentils, sprouting broccoli, and baby carrots, topped with a seasoned savory lentil cream.
Sautéed lamb and onions in a spiced yogurt sauce rolled in a fresh pancake and topped with zesty salsa.
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Succulent halibut steak pan-fried until golden and served atop warm tomatoes seasoned with aromatic paprika, curry, and cinnamon.
A quick vegetarian chutney made by simmering peaches, tomatoes, shallots, honey, and white wine until reduced and softened.
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
A quick and flavorful seafood broth made from prawn shells, chili, and tomato, served over fresh egg noodles.
Succulent tiger prawns tossed with linguine in a creamy tomato, garlic, and chilli sauce for a quick, flavorful meal.
Marinated tiger prawns grilled until pink and served in a hollowed-out tomato with a fresh lime garnish.
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Thinly sliced fresh halibut steak served with fresh lemon juice, black pepper, and tomato wedges for a chilled appetizer.
A fresh vegetarian salad featuring kidney beans, tangy blue cheese, and homemade croutons on a bed of sliced tomatoes.
A quick pasta dish made by sautéing fresh tuna with onions, garlic, and tomatoes, finished with parsley and soy sauce.
Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.
A quick vegetarian chowder made with sautéed vegetables and stock, topped with melted Stilton cheese croutons and fresh coriander.
Mexican barbecue featuring spiced cornmeal parcels, lime and honey marinated chicken thighs, and a charred vegetable chunky salsa.
Marinated pork fillet stir-fried in a sticky sauce, served in sesame buns with caramelised onions and fresh salad.
A light, healthy Goan-style beef stir-fry served with refreshing chilled yoghurt-infused mustard seed and cumin basmati rice.
Indian-style spiced chicken livers wrapped in herb-filled omelettes, served with a fresh mango, fennel, and red onion salad.
Butterflied sea bass stuffed with a zesty prawn mixture, oven-roasted, and served with a traditional sweet and sour tomato patia.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
A spectacular yet simple puff pastry tart topped with wilted spinach, spiraled tomatoes, herb-crusted goats' cheese, and dried thyme.
A simple and savory dish featuring a halved tomato filled with a seasoned cheese and egg yolk mixture, then baked.
A refreshingly easy lunch bowl featuring grilled halloumi cheese, couscous, and fresh vegetables drizzled with extra virgin olive oil.
A classic wholemeal bagel topped with light cream cheese, smoked salmon, lemon juice, tomato, and red onion for healthy dining.
A Mediterranean classic featuring sourdough toast rubbed with ripe tomato flesh, seasoned with salt, pepper, and olive oil.
A nutritious vegetarian sandwich featuring sliced avocado, radishes, tomato, roasted red peppers, and rocket on a toasted bagel.
A traditional Mexican feast featuring grilled steak, chicken, and chorizo in a spicy tomato salsa with homemade refried beans.
A simple, spicy whole butterfly-cut fish served with a zesty grilled tropical pineapple salsa and aromatic Mexican sauce.
Spiced pork medallions griddled to perfection and served with a fresh, herb-heavy tomato salad and savory pan dressing.
Crispy grilled white bread topped with fresh sliced tomatoes and melted Roquefort cheese for a quick vegetarian appetizer.
Golden-brown chicken breast simmered in a fresh tomato, chilli, and herb sauce, finished with lime juice and fresh chives.
A unique sweet and creamy dessert featuring simmered tomatoes, chili, and spices folded into whipped cream and Greek yogurt.
Chicken breasts are flattened, breaded in Parmesan crumbs, pan-fried until golden, and served with grilled garlic tomatoes and fresh basil.
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
Swordfish slices rolled with a savory breadcrumb and herb filling, served with a fresh blanched fennel and onion salsa.
Indulgent vegetarian nachos topped with homemade chunky guacamole, fresh tomato salsa, melted cheddar, jalapeños, and cool soured cream.
A spicy beef curry with homemade gravy, served alongside aromatic cardamom pilau rice and garnished with fresh coriander.
Pan-fried breaded sea trout served with sautéed bananas and a rich lemon butter sauce.
Succulent pan-fried gammon steaks served with a homemade tangy, spiced rhubarb and tomato chutney and fresh green cabbage.
A fresh vegetarian salad featuring young courgettes, chicory, tomatoes, and goats cheese tossed in a zesty mint and lemon dressing.
A simple, tasty soup using up less-than-perfect vegetables. Chop vegetables, simmer until tender, wilt salad greens, and blend until smooth.
An exotic sweet and spicy one-pot chicken tagine served with a fresh, herby bulgur wheat tabbouleh.
Aussie-style festive barbecue featuring coconut marinated prawns and spicy chicken tikka skewers served with a fresh tomato and herb dip.
Pan-fried plaice or lemon sole served over a hearty stew of chorizo, haricot beans, peppers, and savory herbs.
Handmade pasta filled with spinach and goat cheese, served in a browned butter sauce with sage, garlic, and fresh tomatoes.
Cook bacon and tomatoes in butter, then assemble in thick white bread, pressing down to combine the juices.
Pan-seared salmon served with a sautéed vegetable and cream sauce topped with breadcrumbs.
A quick meal featuring scrambled eggs with sautéed peppers and onions, served on crusty bread with pan-fried ham.
An aromatic lamb curry featuring fresh ginger, spices, coconut milk, and spinach, served with steamed basmati rice.
Hand-made pasta pillows filled with succulent lobster meat, served with a rich, creamy cognac-infused lobster shell bisque and samphire.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
Pan-roasted salmon served over a sweet potato rösti with roasted spring onions and a fresh mango and tomato salsa.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Pork fillet marinated in paprika and lemon, seared and oven-roasted, served with a homemade apple and tomato chutney.
A deliciously different anchovy tart layered with potatoes, tomatoes, and marjoram, served with fresh basil oil and rocket salad.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
Roast pheasant breasts served with a rich red wine sauce, roasted chestnut potato mash, and honey-glazed parsnips.
Seared tuna steaks served with a zesty coconut chilli chutney and a crunchy, herb-filled cabbage salad in banana leaves.
Marinated lamb chops served with oven-roasted peppers stuffed with onion, tomato, and rosemary, finished with a spiced muscovado sauce.