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Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
A quick, budget-friendly vegetarian curry featuring paneer and potatoes simmered in a spiced tomato sauce, served over rice.
A creamy broccoli soup blended with fresh mint and cream, topped with crispy fried pancetta and mint garnish.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
A vibrant pasta dish featuring mussels, a warm turmeric cream sauce, and a fresh herb pesto drizzle.
A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
Make this full-flavoured Italian classic using robust mushrooms and arborio rice finished with butter and vegetarian hard cheese.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
Crispy polenta rounds topped with slow-cooked balsamic onions and melted Taleggio cheese, finished with fresh thyme sprigs.
A filling pork and spinach orzotto made with pearl barley, white wine, and vegetable stock for a hearty meal.
A refreshing cold cucumber and miso soup topped with ginger-marinated seared salmon, fresh chili, and sesame seeds.
A rich vegetable soup featuring caramelized onions topped with cheesy toast and a decadent cream and Madeira liaison.
A quick, vegetarian beetroot soup blended with yogurt and horseradish, served either hot or cold with fresh spring onions.
Flavorful Indian-style potatoes simmered with aromatic spices, fresh ginger, tomatoes, and coriander in a vegetable stock base.
Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.
A creamy vegetable soup blended with Stilton cheese and served with grilled, bubbling cheese-topped French bread slices.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A quick and healthy vegetarian soup made by sautéing cabbage, garlic, and tomato, then simmering in vegetable stock.
A fragrant vegetarian stew featuring butternut squash simmered in a spiced coconut milk broth with lemongrass, chillies, and warm spices.
A creamy, comforting swede soup made by roasting vegetables for depth and blending with fresh cream and thyme.
A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.
A fresh vegetarian soup made by sautéing onions and garlic, simmering with peas and mint, then blending with cream.
Sauté vegetables with thyme, simmer in stock until tender, blend with Stilton and yogurt, then finish with a splash milk.
A creamy risotto made quickly in a pressure cooker with leeks, sun-dried tomatoes, mascarpone, and parmesan cheese.
Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.
A quick, vegetarian soup made by sautéing sweet potatoes with aromatic spices and simmering in vegetable stock.
A creamy vegetarian soup made by simmering sweet potatoes, leeks, and spinach, then blending with stock and double cream.
A fragrant vegetarian curry featuring sweet potato and broccoli simmered in a spiced tomato and vegetable stock broth.
Firm white fish fillets baked in a rich tomato sauce with fresh basil, baby spinach, and boiled new potatoes.
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
A creamy vegetable soup made with fresh watercress and parsley, served with melted Taleggio cheese on toasted ciabatta bread.
Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
A creamy vegetarian soup made with toasted almonds and garlic, served with golden homemade parsley croutons.
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Pan-seared salmon coated in Cajun spices served with a creamy blended red pepper, white wine, and vegetable stock sauce.
A simple vegetarian soup featuring sautéed leeks, carrots, and warm ginger, blended smooth and served over crisp apple pieces.
Sauté onion and garlic, simmer with broccoli and stock, blend with Stilton cheese until smooth, and serve warm.
A simple vegetarian soup made by simmering broccoli and onions in stock, then blending with double cream until smooth.
A velvety vegetarian soup featuring sautéed sweet potatoes, white wine, and double cream, finished with a sprinkle of cinnamon.
A comforting vegetable soup featuring Puy lentils, sprouting broccoli, and baby carrots, topped with a seasoned savory lentil cream.
A vibrant vegetarian soup made by simmering peas in stock, blending with fresh mint, and drizzling with olive oil.
A quick vegetarian soup made by simmering peas in stock, blending with cream and fresh mint for a vibrant finish.
Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Spiced roasted pork fillet served alongside a bell pepper stuffed with aromatic turmeric rice and crunchy cashews.
A vibrant vegetarian soup made by frying aromatics, simmering with spices and pak choi, then finishing with crunchy cashew nuts.
A quick vegetarian soup featuring potatoes and cabbage, finished with aromatic cumin seeds and a drizzle of heather honey.
Sliced sweet potatoes simmered in stock, topped with goats' cheese and rosemary, then baked until golden and melted.
A quick vegetarian soup featuring sautéed onions, garlic, sweet potato, and stock, finished with salty olives and peppery rocket.
A quick vegetarian soup made by simmering passata, stock, and spinach, then blending until smooth and seasoned to taste.
A quick vegetarian chowder made with sautéed vegetables and stock, topped with melted Stilton cheese croutons and fresh coriander.
A creamy blended watercress soup enriched with double cream and served with crispy smoked bacon and Greek-style yoghurt.
A comforting bean stew featuring softened leeks, rosemary-infused borlotti beans, and a topping of crisp, golden garlic breadcrumbs.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.
A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.
Tasty beef meatballs cooked in vegetable stock with Chinese cabbage and mushrooms. Serve with sticky white rice.
Sauté aromatics, stir-fry tiger prawns in stock and sauces, thicken with cornflour, and serve over fragrant jasmine rice.
Make a Chinese restaurant classic as a generous main course with noodles, chicken, ginger, mushrooms, and bamboo shoots.
A vibrant Asian soup where guests cook meat, seafood, and vegetables in a simmering, aromatic spicy broth at the table.
Fragrant Thai-style mussels cooked with lemongrass, ginger, and chilli, served alongside a creamy lime and parmesan risotto.
A comforting classic vegetarian soup made by sweating potatoes and onions in butter, then blending with stock and milk.
A perfect pork joint with crunchy crackling, onion-infused gravy, cider, and vegetable stock, rested for ultimate tenderness.
Roast seasoned beef ribs and serve with a creamy horseradish mustard sauce and homemade gravy using natural meat juices.
Sausages baked in a crisp batter served with a rich, roasted onion gravy. A classic British comfort food dish.
Elevate classic beans on toast by simmering cannellini beans in a homemade tomato sauce served over toasted wholemeal bread.
Flavorful salmon fillets steamed in foil with courgette and tomatoes, served alongside fluffy white rice for a simple meal.
Pan-fried pork loin steaks served with a tangy apricot reduction and a fresh, crunchy red cabbage and carrot coleslaw.
A creamy pasta dish featuring savory pancetta, bitter radicchio, and a zesty lemon cream sauce finished with parmesan.
Seared pork fillets wrapped in Parma ham served with grilled apples and a fresh red cabbage coleslaw.
Grilled smoked trout and crispy deep-fried squid served over a fresh kohlrabi apple slaw within a fragrant ginger broth.
A fun, budget-friendly vegetarian meal featuring mashed kidney beans, fresh tomato salsa, and cool yoghurt wrapped in warm tortillas.
A classic hot and sour soup with prawns, mushrooms, and fragrant aromatics. Quick, flavorful, and easy to prepare.
Succulent caramelised scallops and prawns served over creamy turmeric grits with charred cabbage and crispy pork jowl bacon.
Traditional Roman artichokes stuffed with an anchovy herb paste, baked with potatoes in white wine and vegetable stock.
A stunning Italian salad combining raw artichoke julienne and avocado, topped with parmesan shavings and a savory artichoke dressing.
A hearty, healthy, and low-fat vegetarian soup featuring red lentils, coconut milk, and aromatic spices for a comforting winter meal.
A healthier Thai green curry packed with vegetables, tofu, and aromatic spices served over basmati rice.
Toasted couscous simmered with dried apricots, Brazil nuts, and herbs, served molded and garnished with fresh basil.
Sauté onions and garlic, simmer with peas, spinach, and stock, then blend until smooth and garnish with fresh chives.
A fragrant risotto topped with fresh mussels, featuring garlic, chilli, white wine, and fresh parsley for a vibrant finish.
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.
Leg of lamb stuffed with ham and rosemary, coated in a parmesan crust, and served with sautéed peas and pancetta.
An easy, colorful pasta dish featuring courgette flowers, anchovies, and basil simmered in vegetable stock and finished with parmesan.
A simple pork dish flavored with honey and ginger, slow-cooked with root vegetables, shallots, and crispy pancetta.
Handmade pumpkin gnocchi served with a creamy pumpkin sauce, crispy rosemary, sautéed pumpkin cubes, and freshly grated parmesan cheese.
Homemade pasta with two distinct fillings, spinach and ricotta or meat, served in sage butter and tomato sauces.
Pan-seared sea bass fillets served with a creamy blended rocket, courgette, and anchovy sauce finished with white wine.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Braised peas and lettuce served on toasted baguette slices topped with perfectly poached eggs and fresh tarragon garnish.
Elegant restaurant-style spiced cauliflower served with savory red lentils, pickled carrots, a creamy coconut sauce, and aromatic coriander oil.
A spicy beef curry with homemade gravy, served alongside aromatic cardamom pilau rice and garnished with fresh coriander.
Vegetarian suet pastry puddings filled with a rich mushroom and Irish stout reduction, steamed until tender and served with vegetables.
A gluten-free vegetarian minestrone using julienned butternut squash strands instead of pasta, simmered with chickpeas, tomatoes, and cavolo nero.
Healthy vegetarian patties made from quinoa and halloumi, pan-fried then oven-baked for a golden crust and tender center.
Roasted tomatoes and garlic are sieved into a flavorful soup, chilled, and served with a fresh, handmade runny pesto.
A creamy vegetarian risotto featuring shredded mixed lettuces, fresh garden peas, and spring onions finished with butter and parmesan.
A simple and stylish vegetarian risotto featuring pumpkin or squash, finished with crispy sage leaves and Parmesan cheese.