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Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Simmer chicken bones with water, ginger, onions, and garlic for 210 minutes. Strain and season with salt. Aromatic and savory.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 minutes.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
Succulent soy-poached chicken paired with creamy coconut rice, tender pak choi, and a vibrant hot and sour glaze.
A classic British dessert featuring softened stewed apples topped with a light, golden sponge cake layer and baked until puffy.
Succulent prawns and linguine tossed in a rich homemade seafood stock with fresh tomatoes, garlic, and bright lemon juice.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
A quick vegetarian dessert featuring caramelised pears layered with orange and vanilla scented cream cheese.
Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.
Handmade filo pastry filled with almond, orange, and date cream, rolled into a coil and baked until golden and crisp.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
A fragrant vegetarian meal featuring crispy onion bhajis, protein-rich spiced split pea dhal, and buttery almond-infused basmati rice.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
A thick, jam-like compôte made by simmering fresh plums and strawberries with vanilla and star anise until thickened and sweet.
Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
A fundamental French culinary technique for peeling, seeding, and dicing tomatoes for use in sauces, stews, and garnishes.
A warm alcoholic beverage made by muddling mint and sugar with lime juice, white rum, and hot water.
A sophisticated champagne cocktail featuring homemade strawberry liqueur ice cubes served in a chilled Martini glass.
A refreshing, super-smooth fruit sorbet made with summer berries, orange juice, liqueur, and a light folded meringue.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
A delicious vegetarian dessert featuring juicy plums and almond frangipane in a crisp, homemade pastry crust.
Fragrant cauliflower florets simmered with aromatic spices, tamarind, and vinegar. Perfect as a side dish or vegetarian curry.
A fragrant, slightly sweet lentil dish made with chana dal, aromatic spices, and toasted coconut flakes.
A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.
Delicious vegetable samosas made with spiced potatoes, peas, and filo pastry, baked until golden and crisp for an inexpensive lunch.
A versatile Indian condiment made by blending fresh herbs, garlic, ginger, onion, green chillies, and pistachios until smooth.
A mild, flavorful Indian fish curry made with coconut milk, whole spices, and fresh aromatics suitable for the whole family.
Leg of lamb marinated in ginger, garlic, and spices, roasted with a honey-almond rub for a sweet and spicy flavor.
A slow-cooked lamb stew with handmade fenugreek dumplings, sweet potatoes, and chickpeas in a spiced coconut tomato sauce.
An intensely flavoured lamb curry made with a smooth spice marinade, whole green chillies, and sour tamarind paste.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
Roasted peppers filled with a spiced paneer and vegetable mixture, finished under the grill and served with basmati rice.
Boil soaked basmati rice with water and lemon juice, simmer until tender, and fluff with a fork before serving.
An invigorating and relaxing Indian spiced tea made by simmering milk, water, spices, and ginger before brewing with tea.
A fragrant vegetarian rice dish using wild mushrooms, basmati rice, cashews, and aromatic whole Indian spices.
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
Whisk flour, eggs, milk, and water into a smooth batter, then fry in butter until golden and serve with fruit.
Low-fat turkey meatballs and homemade tomato sauce served over spaghetti, finished with fresh herbs and optional spices.
A delicate Thai surf and turf featuring handmade chilli jam, fresh prawn spring rolls, and a zesty seared beef salad.
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
A straightforward guide to making perfect fluffy rice by washing, boiling, and steaming it under pressure for balanced results.
Creamy panna cotta infused with rum and vanilla, served with vibrant cooked beetroot cubes and a tangy lime zest syrup.
A classic Italian pasta sauce made with bacon and cherry tomatoes, served alongside fresh mozzarella and tomato bruschetta.
Homemade pizza dough topped with Alpine-style Gruyère, crème fraîche, red onions, and savory salami strips.
Bite-sized Neapolitan doughnuts fried until golden and drizzled with a citrus-infused honey syrup for a festive Italian treat.
A quick homemade pizza featuring a scratch-made dough, fresh tomato sauce, crispy bacon, smoked mozzarella, and marinated mushrooms.
Warm blinis topped with perfectly poached eggs and a rich, creamy homemade hollandaise sauce finished with fresh radish garnish.
A light, summery low-fat dessert featuring pink champagne and fresh raspberries set into a delicate, sparkling jelly.
Shortcrust tart filled with a brownie-like chocolate walnut mixture and topped with tender poached pears.
A fragrant Thai-inspired prawn curry made with coconut milk, fresh green chillies, and aromatic spices served over jasmine rice.
A rich, creamy no-bake cheesecake featuring chocolate biscuit pieces and smooth white chocolate, chilled for a perfect set.
A classic retro dish featuring poached chicken in a creamy, spiced apricot sauce, perfect for sandwiches or picnics.
Sweet saffron-scented apricots simmered in honey syrup, served warm over Greek yoghurt and topped with crushed pistachios.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
A sweet and aromatic lime syrup infused with cardamom, perfect for pouring over fresh pineapple chunks or rings.
A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Create authentic, thin, and crisp pizza bases by kneading a honey-yeast dough and letting it rise until doubled.
Dried apricots simmered in a cardamom and bay leaf syrup, served chilled with Greek yoghurt and a honey drizzle.
A quick and flavorful stir fry featuring tender pork fillet, crisp vegetables, and a savory black bean sauce.
A light and airy dessert made by folding boiled rhubarb into whipped cream and peaked egg whites.
Roast seasoned vegetables with garlic and thyme, then blend until smooth, adding water as needed to reach desired consistency.
A creamy, sweet spread made by beating butter, sugars, water, and rum together until smooth and then chilled.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A traditional steamed suet pudding filled with tender chuck steak, ox kidney, and savory beef stock.
Pan-seared sirloin steaks served with a rich, homemade butter and herb emulsion sauce flavored with tarragon and lemon.
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 traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.
A fragrant seafood dish featuring lobster meat glazed in butter, served with a spiced toasted coconut and tamarind sauce.
Marinated roast poussin served with a spiced raisin rice pilau and a savory, thick tomato chutney.
Roasted pineapple pieces glazed in a homemade spiced sugar syrup served with a scoop of vanilla ice cream.