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Sauté onions and tomatoes with sugar and wine, then toss with fresh watercress and top with crumbled blue cheese.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Crispy beer-battered lemon sole goujons served with homemade tartare sauce and fresh watercress garnish.
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
A festive platter of spiced sirloin and roasted vegetables served with garlic dressing and crispy sesame prawn toasts.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Sirloin steaks stuffed with Peppadew peppers, seared with peppercorns, and finished in a creamy brandy and red wine sauce.
A creamy vegetable soup made with fresh watercress and parsley, served with melted Taleggio cheese on toasted ciabatta bread.
Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Crisp fried potatoes flavored with chaat masala, homemade spicy chutney, and a light yogurt foam for a zingy Indian snack.
Perfectly spiced tandoori chicken jointed and marinated, served with a fresh sprouted lentil salad and homemade mint chutney.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
Boiled lobster halves served with sautéed whelk garlic butter, tender new potatoes, and a fresh dressed watercress salad.
Poach trout fillet, flake into a bowl, mix with cream cheese, mustard, and dill, then chill and serve with toast.
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
Plums simmered in a lapsang souchong tea and orange syrup served over fresh watercress.
A creamy blended watercress soup enriched with double cream and served with crispy smoked bacon and Greek-style yoghurt.
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Cured salmon served with homemade potato bread, soft-boiled eggs, and a rich herb and caper butter sauce.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Flavorful shrimp spring rolls filled with aromatics, deep-fried until golden, served with zesty lime dipping sauce and peanut vinaigrette.
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
Tender simmered octopus and cannellini beans pan-fried with smoked ricotta, served over a dressed watercress and basil salad.
Crispy fried filo pastry parcels filled with salmon, anchovies, and dill, served with a fresh watercress, rocket, and avocado salad.
Handmade potato gnocchi served in a vibrant sauce of blanched rocket, watercress, garlic, chilli, and aromatic fresh basil.
Warm buttery potatoes topped with a tarragon shrimp salad, watercress, and a gently poached egg yolk.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Creamy goats' cheese custard layered with butter-poached pineapple and pineapple jelly, secured on sticks and served with pineapple syrup.
Lightly spiced guinea fowl served with sweetcorn purée, toasted corn, deep-fried banana, and a rich cream sauce.
Pan-seared red mullet served over a reduced tomato chilli sauce with a crisp fennel salad and grated frozen feta.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
Potatoes baked in a salt crust, served with a homemade chorizo-infused mayonnaise and crisp pickled vegetable escabeche.
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
Exotic turbot poached in spiced coconut milk, served with buttery confit asparagus and unique frozen ice lettuce leaves.
A simple, hearty vegan salad packed with chili, herbs, and spices, featuring black beans, avocado, and fresh watercress.
Flavorful chicken breasts with spicy harissa and anchovy butter, served alongside a crunchy almond and raisin watercress salad.
A light, refreshing vegetarian salad featuring zesty orange segments and peppery watercress tossed in a simple citrus-infused olive oil dressing.
Tasty salt beef and potato cakes served with homemade gooseberry ketchup, deep-fried pickled onion rings, and a fried egg.
Crispy filo tarts topped with savory apple purée, pan-seared scallops, and a warm, zesty bacon and mixed leaf salad.
A creamy asparagus soup served with a seasonal stir-fry of Jersey Royal potatoes, fresh watercress, and tender asparagus tips.
Whole trout stuffed with tarragon and lemon, oven-baked and served with a vibrant, fresh watercress and herb salsa verde.
Crispy beer-battered oysters served with a tangy pickled red onion and watercress salad and a savory oyster juice dressing.
A stunning vegetarian salad featuring pink beetroot meringues, pickled heritage beetroots, creamy mozzarella, and a smooth beetroot purée.
A vibrant salad featuring sliced beetroot, crispy bacon lardons, and grilled goats' cheese topped with a mustard vinaigrette.
Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.
Quickly griddled squid served with a citrusy, mayonnaise-style ponzu dressing and fresh herb salad.
Succulent chargrilled ribeye steaks served with homemade beer mustard and a crisp watercress salad with golden bread croutons.
A classic French steak dish featuring tender roasted beef, homemade buttery béarnaise sauce, vine tomatoes, and crisp double-cooked fries.
Crispy breadcrumbed chicken cylinders served with a piquant homemade pepper mayonnaise and fresh watercress garnish.
Sticky glazed griddled tuna served with a fresh blanched asparagus, radish, and turnip salad with aromatic herbs.
Golden-brown potato and cheese croquettes served with a spiced tomato sauce and a fresh peppery rocket and watercress salad.
Hearty beef and vegetable pasties served with a fresh, mustard-dressed green salad and mint.
Pan-fried sea bass served with sautéed fennel, a fresh watercress sauce, baby tomatoes, and diced black olives.
A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.
Hearty Cumberland sausages served with creamy mashed potatoes, a port and citrus sauce, and a dressed watercress salad.
French-style steak-frites featuring roasted rib-of-beef, double-cooked chips, and a rich, buttery homemade tarragon bérnaise sauce.
Deep fried soft-shell crabs in a light beer batter served with homemade saffron aioli and a spicy watercress salad.
Fillets of Dover sole doused in a seasonal watercress and crab flavored butter, roasted until perfectly tender.
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Delicate lemon sole fillets grilled until crisp, served with a rich tomato-infused Béarnaise style sauce and dressed watercress salad.
Rich grilled mackerel fillets served with a sharp turnip pickle, blanched asparagus, and a fresh parsley and watercress purée.
A warm wintry salad featuring grilled pears, stilton cheese, toasted walnuts, and crispy baguette strips with a walnut oil dressing.
Herb-stuffed trout seared and baked, served with nutty brown butter, toasted almonds, capers, and a fresh dressed salad.
Flaked kipper and mashed potato fishcakes served with homemade tartare sauce and a fresh, seasoned watercress salad.
A savoury shortcrust tart filled with softened leeks, creamy egg custard, and smoked salmon, served with a fresh herb salad.
Meaty monkfish tails marinated in lime and chilli, roasted, and served with a vibrant pea guacamole and fresh tomato salsa.
Succulent grilled steak paired with buttery lobster, served alongside crispy thin-cut fries and a zesty tarragon-dressed green salad.
A light starter featuring marinated king prawns, blanched asparagus, and homemade roasted lemon mayonnaise for a fresh, seasonal dish.
Pan-fry seasoned Dover sole and serve with a nutty brown butter shrimp sauce and nutmeg-infused wilted spinach.
Succulent seared pork fillet served with a spicy, sweet syrup dressing and fresh watercress salad.
Pan-fry sea bass fillets and serve with boiled Jersey Royal potatoes and a fresh, puréed watercress salsa verde.
Juicy chicken fried in crunchy parmesan breadcrumbs served with richly flavoured slow-roasted tomatoes and fresh watercress.
A vibrant green soup featuring asparagus and parsley, topped with soft poached eggs, crispy bacon lardons, and homemade pork scratchings.
Grilled mackerel fillets served alongside a homemade spicy rhubarb chutney and fresh watercress salad.
Asian-style roasted pork loin featuring a vibrant watercress and panko crust, served with quick-pickled turnip, cucumber, and radish salad.
A rustic loaf stuffed with poached salmon, watercress pesto, charred courgettes, red onions, and roasted peppers. Perfect for picnics.
Succulent salmon fishcakes served with fresh salmon tartare and a vibrant homemade watercress mayonnaise.
A quick seafood lasagne featuring salmon, kale, and a decadent champagne cream sauce, served with a fresh green salad.
Vegetarian elegant dish featuring whole celeriac baked in a salt crust, served with herb dressing and fresh watercress.
Pan-seared scallops served with a Pernod and cream sauce, topped with herbed cheesy breadcrumbs and grilled until golden.
A classic dish featuring pan-seared sea bass and lemon sole served with crushed potatoes and a nutty brown butter sauce.
Smoked mackerel fishcakes served with quick seasonal chutney and a light celery and watercress salad.
Crispy panko-coated smoked haddock fish cakes stuffed with soft-boiled quail eggs, served with homemade curry mayonnaise and dressed watercress.
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Crispy pancetta-wrapped watermelon and mozzarella parcels served with a fresh, vibrant watermelon-dressed leaf salad.
Savory smoked salmon waffles topped with crispy black pudding, soft poached eggs, and a rich, buttery homemade hollandaise sauce.
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.
A rustic hollowed cob loaf stuffed with layers of roasted red onions, tomatoes, and three types of blue cheese.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Succulent fillet steak and lobster served with wilted greens and a rich, creamy grain mustard and tomato sauce.
Fillet steak marinated in a homemade teriyaki sauce, served with a spicy, herb-filled Asian bean salad.
Sugar and vanilla cured salmon served cold with tangy pickled ginger, green cucumber ketchup, and charred cucumber batons.
A delicate, creamy spring soup made with fresh watercress, peas, and double cream, served hot or chilled.
A quick and creamy vegetarian soup made by sautéing aromatics, simmering potatoes and watercress, then blending until smooth.