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Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.
A quick vegetarian soup made by sautéing onions, peppers, and tomatoes, then simmering in stock and blending with butter.
Griddled beef fillet steak served with pan-fried tiger prawns and oven-roasted vine tomatoes for a classic gourmet meal.
Gently fry onion and garlic, simmer with tomato, vinegar, and sugar, blend into a smooth sauce, and toss with pasta.
Deep-fried tempura prawns served with a spicy, smooth homemade tomato and chilli jam for dipping.
A quick and delicious breakfast featuring fried mushrooms, onions, tomato, crispy bacon, and quail eggs served on toasted bread.
Toasted bread topped with melted Taleggio cheese, served with a fresh tomato, garlic, and herb salsa.
Roasted sea bass served over buttery creamed leeks with a savory tomato and wild mushroom sauce.
Pan-fried potato cubes and sea bass poached in a rich white wine, tomato, and chive cream sauce.
Herb-coated chicken served alongside a vegetable ratatouille and a savory red wine and olive reduction sauce.
Flattened pork loin stuffed with prunes, pan-seared, and oven-roasted alongside sweet potatoes and tomatoes, served with boiled green beans.
Pan-seared poussin roasted with new potatoes and cashew-topped tomatoes, finished with a creamy tarragon and white wine vinegar sauce.
Crispy fried bacon tossed with fresh rocket, sliced vine tomatoes, and chives in a simple olive oil dressing.
Pan-seared chicken breast served with buttered potato slices, balsamic roasted tomatoes, and a warm herb-infused ketchup vinaigrette.
Chicken strips served with handmade sweetcorn fritters, crispy double-fried potatoes, and a vibrant yellow pepper and chilli jam.