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A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
Succulent lamb leg steak served alongside tomatoes stuffed with herby garlic breadcrumbs and roasted until golden-brown and tender.
Flattened chicken breast stuffed with basil and goats' cheese, served with balsamic pan-roasted tomatoes and fresh chive garnish.
Crisp Italian-style fried chicken breasts stuffed with mozzarella, served with charred aubergine, slow-roasted tomatoes, and fresh basil pesto.
Succulent sea bass roasted atop layers of sliced sweet potato, tomatoes, and aromatic herbs for a flavorful Mediterranean-style meal.
Succulent salmon fillets topped with a cheesy herb crust, served with sautéed spinach and balsamic-roasted vine tomatoes.
Seared ostrich steak roasted with rosemary and garlic, served alongside tender sautéed potatoes, balsamic vine tomatoes, and green beans.
Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.
Crispy fried rice cakes made with herbs and cream, served alongside oven-roasted vine tomatoes and crisp fried sage leaves.
Savory pancakes filled with a rich herb-infused mushroom cream sauce and served with sweet roasted vine tomatoes.
Spiced roasted lamb served alongside a hearty bulgar wheat salad with sautéed aubergine, fresh tomatoes, and aromatic herbs.
A sophisticated seafood salad featuring pan-fried mackerel, crispy bacon, samphire, and a warm cream-based tomato stock sauce.
Thinly sliced fresh sea bass marinated in lime and sesame, served with charred lime and fresh herb garnish.
Tender monkfish fillets served over a rich bed of Puy lentils, aromatics, fresh herbs, and a touch of crème fraîche.
Sauté onion, garlic, and wild mushrooms, then simmer with white wine, cream, and tomatoes before tossing with cooked tagliatelle.
A vibrant, roasted cauliflower and chickpea salad seasoned with harissa, cumin, and cinnamon, finished with fresh parsley and pomegranate seeds.
Spicy prawns grilled on skewers served with a warm chickpea, pepper, and tomato salad drizzled with spiced garlic butter.
Slow-roasted vine tomatoes served warm over a fresh bed of dressed rocket salad.
Succulent vine tomatoes roasted with balsamic vinegar, olive oil, and sugar for a sweet and savory vegetarian side dish.
Toasted ciabatta topped with melted Taleggio cheese, served with oven-roasted vine tomatoes and fresh basil leaves.
A classic Tuscan salad featuring stale sourdough bread, vine tomatoes, cucumber, and red onion tossed in an olive oil dressing.
Gutsy beef chilli served in crisp tortilla bowls with fresh salad, cheddar, and a dollop of crème fraîche.
A low-calorie beef lasagne replacing traditional pasta sheets with blanched leeks, served with a creamy cornflour-thickened white sauce.
A light Mediterranean-style soup featuring fresh summer vegetables, broken spaghetti, and a vibrant homemade basil oil drizzle.
Lamb fillets served with feta rocket pesto, roasted vine tomatoes, and creamy coriander-spiced crushed sweet potatoes.
An authentic Mexican-style chilli sauce featuring tomatoes, distinct chillies, cocoa powder, and cola for a unique, sweet and spicy finish.
Succulent prawns pan-fried with toasted cumin, wilted spinach, and fresh tomatoes for a quick and flavorful North African inspired dish.
A traditional, fresh herb-heavy salad with bulgur wheat, tomatoes, parsley, and mint, served with grilled flatbreads.