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Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Thinly sliced melon and prosciutto served with wild rocket, shaved pecorino cheese, olive oil, and sea salt.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
An economical pasta bake combining tinned salmon, mascarpone, and mozzarella, topped with crispy breadcrumbs and pine nuts.
Marinated lamb steaks griddled and served with a fresh salad of beetroot, haricot beans, rocket, and orange dressing.
Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.
Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.
A step-by-step guide to making a handmade, braided white bread loaf finished with an egg glaze and poppy seeds.
Crispy spring roll parcels filled with goat's cheese and onion marmalade, served alongside a fresh pear and walnut salad.
An easy twist on classic French salad using fresh seared salmon, vegetables, and a luscious homemade dressing.
Simple vegetarian party snacks made with puff pastry squares topped with pesto, cherry tomatoes, asparagus, and melted parmesan cheese.