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Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
A traditional Neapolitan 'reinforcing' salad featuring pickled cauliflower, peppers, and onions served with cured meats and anchovies.
Crisp fried chicken stir-fried with colorful peppers, savory soy sauce, and crunchy cashew nuts. Serve with steamed jasmine rice.
A vibrant vegetarian salad featuring choi sum, crunchy peppers, and carrots tossed in a refreshing pineapple juice dressing.
Steamed wheat pancakes stuffed with a savory ginger and garlic vegetable stir-fry, scrambled eggs, and pickled red cabbage garnish.
Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
A vibrant, veggie-packed prawn stir-fry with toasted cashews, ginger, and chili, ready in just a few minutes.
An easy Cajun rice dish featuring tiger prawns, chorizo, and basmati rice simmered in a homemade prawn stock.
A spicy chicken stew featuring fiery 'nduja sausage paste served over smooth olive oil mashed potatoes.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.
Sautéed peppers in olive oil with anchovies, garlic, olives, and capers, finished with a sweet and sour vinegar glaze.
A refreshing chilled vegetable soup made by blending tomatoes, peppers, and cucumbers, served with seasoned toasted baguette slices.
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Pan-sear salmon skin-side down before roasting, then serve alongside peppers sautéed in a tangy red wine vinegar and sugar glaze.
Grilled bread rubbed with garlic and topped with yellow peppers, mozzarella, tomatoes, and fresh basil.
Colorful, fresh, and crunchy vegetable salad served on fried courgette rounds with a zesty Asian-style dressing and fried onions.
Thick salmon steaks poached in coconut milk with ginger, garlic, chili, and yellow pepper, finished with fresh lime and mint.
Jamaica's national dish featuring flaked salt cod, ackee, and peppers served with golden-brown shallow-fried suet dumplings.
Roast chicken crowns stuffed with flavorful tomato butter served over a warm sauté of chorizo, peppers, and butter beans.
Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.
A quick and healthy chicken curry simmered with peppers, tomatoes, and yogurt for a flavorful, low-calorie meal.
A simple, spiced vegetarian bean stew served with whole grain rice, fresh salsa, and Greek yoghurt.
A nutritious bean stew featuring chipotle paste, mixed vegetables, and protein-rich quinoa topped with fresh avocado and lime.
Sautéed vegetables and crispy deep-fried fish strips served with a zesty lime and soy dressing.
Garlic and mint-marinated feta served with soft roasted peppers and a seasoned puy lentil balsamic dressing.
Pan-fried fillet steaks served with a savory tomato and pepper sauce alongside sautéed ackee, mushrooms, and vibrant Caribbean spices.
Vegetables are encased in savory turmeric pastry to create delicious snacks perfect for picnics or sunshine dining.
A classic Caribbean dish featuring spicy fried chicken served with coconut rice, kidney beans, savory sauce, and fried dumplings.
Charred yellow peppers served with a zesty rocket sesame salad and a smooth, garlicky bread-based skordalia dip.
Grilled mackerel served with a warm salad of tomatoes, capers, peppers, and potatoes finished with a white wine reduction.
Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.
Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.
A light vegetarian soup featuring sautéed onions, garlic, yellow peppers, and fresh rocket simmered in a savory stock.
A crisp vegetarian salad featuring shredded lettuce, mixed peppers, and onion tossed in a zesty lemon and olive oil dressing.
Quickly fry salmon slices and serve with a fresh, zesty yellow pepper, red onion, and parsley salsa.
Mini pitta breads topped with a homemade tomato sauce, peppers, and melted Manchego cheese served with fresh iceberg lettuce.
Roast yellow peppers and fill them with a lemon and herb infused quinoa, topped with sweet caramelised red onions.
A simple, refreshing chilled Spanish soup made by blending fresh vegetables and bread, served with a diced vegetable garnish.
A celebratory roast chicken cooked with vibrant peppers, leeks, and olives for an intensely flavoured, sunny Mediterranean dish.
A vibrant, crunchy vegetable slaw with a zesty pineapple and lime dressing, perfect for feeding a large crowd.
A hollowed crusty loaf layered with roasted peppers, aubergine, courgette, mozzarella, and pesto, then pressed overnight for a perfect picnic.
Slow-roasted tender lamb served with smoky aubergine purée and a vibrant griddled vegetable and white bean salad.
Boil noodles, stir-fry a variety of vegetables in a hot wok, combine with sauces, and garnish with fresh coriander.
Simmer sweet and sour sauce, stir-fry egg noodles with vegetables, and serve with griddled pre-cooked pork belly.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
An easy twist on classic French salad using fresh seared salmon, vegetables, and a luscious homemade dressing.
Succulent prawns and sweet peppers are stir-fried, then simmered in a creamy sauce and tossed with fresh basil.
Spicy prawns grilled on skewers served with a warm chickpea, pepper, and tomato salad drizzled with spiced garlic butter.
Succulent pork loin stuffed with savory sausage meat and pine nuts, served alongside a classic, slow-cooked vegetable ratatouille.
A quick and healthy vegetarian stir-fry featuring onion, ginger, garlic, peppers, and choi sum seasoned with soy and sesame.
Mediterranean-style vegetables hollowed and stuffed with a savory herbed rice mixture, then baked until tender and flavorful.
Protein-packed peppers stuffed with wholegrain rice, vegetables, almonds, and orange zest, topped with melted goats' cheese.
A vegetarian omelette filled with herb-lime noodles, topped with deep-fried crispy noodles and a sweet, sticky pepper relish.
A quick weeknight supper featuring sautéed peppers, cherry tomatoes, and chickpeas seasoned with spicy harissa paste and fresh basil.
Beef topside poached in a fragrant spiced broth with peppers, served over egg noodles with bean sprouts and toasted peanuts.
Baked soybean falafels served with roasted Mediterranean vegetables and a refreshing fat-free cucumber mint yoghurt dip.
Succulent chunks of cooked lobster tossed in home-made Thousand Island dressing and served in toasted brioche rolls with cress.
A flavorful seafood and chicken paella with chorizo and saffron, cooked until the rice is tender and lightly sticky.
Quick Mexican-inspired quesadillas filled with chicken and cheese, served with fresh mango salsa and textured homemade guacamole.
Spicy roasted potatoes, onions, peppers, and courgettes tossed in toasted cumin, mustard seeds, and aromatic spices for a healthy side.
A stunning Thai-inspired curry using white fish fillets, coconut cream, and fragrant lemongrass, finished with crisp fried shallots and herbs.
Vegetarian quesadillas filled with chargrilled courgettes and peppers, served with fresh homemade salsa and guacamole.
Vegetables marinated in soy and ginger, grilled on skewers, and served with a rich, creamy peanut and coconut milk dressing.
A delicious vegetarian torte made with roasted Mediterranean vegetables, ricotta cheese, and fresh herbs baked until golden and set.
A quick vegetarian stir fry featuring vibrant vegetables and crunchy cashew nuts in a savory ginger and chili sauce.
Layered flavors of spice rub, harissa, and chermoula marinade elevate this hearty fish tagine with couscous and green beans.
Chilled blended vegetable gazpacho served in shot glasses with crispy spiced puff pastry twists.
A smoky bean stew topped with tangy soured cream and chargrilled red onions, served with toasted ciabatta.
Pan-seared lamb chop served with a Mediterranean vegetable medley and thinly sliced potatoes baked in savory vegetable stock.
Boil potatoes, broccoli, and peppers before mashing with olive oil and serving topped with a fresh fried egg.
Sauté vegetables and beans, fill tortillas with the mixture and cheese, then fry until golden and serve with avocado cream.
Quick Mediterranean salad featuring couscous, spicy chorizo, sautéed peppers, and fresh herbs combined with a zesty lemon dressing.
Marinated rib-eye steak served with a vibrant Asian cabbage salad and a homemade honey mustard vinaigrette dressing.
A Zimbabwaen staple dish featuring a vegetable stew, cornmeal sadza, and savory peanut butter cabbage.