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Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Crispy deep-fried flour tortilla triangles served with a spicy, blended mixed bean and Peppadew pepper dip.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Crispy deep-fried squid rings dredged in a seasoned flour mix and served with a fresh wedge of lime.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Toasted country-style bread topped with a savory mixture of sautéed onions, garlic, tomatoes, and fresh basil leaves.
Seared venison loin thinly sliced and served with a zesty honey, mustard, and lemon dressing topped with fresh coriander.
Homemade onion bhajis made with sliced onions, eggs, and spices, fried until golden-brown and crisp. Perfect as an Indian starter.
Fresh oysters topped with a sautéed mixture of buttery spinach, onions, parsley, and breadcrumbs, then grilled until golden-brown.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
A refined parcel of prosciutto filled with cream cheese, pear, and tomato, served with a vibrant herb and tomato dressing.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.
Crispy fried Indian snacks made with onions, spinach, and chickpea flour, double-fried for a perfect golden crunch.
Sautéed chicken livers blended with butter, brandy, and seasonings to create a smooth, chilled appetizer garnished with cranberries and herbs.
Crispy prawns in a light beer batter, fried until golden and served with soy sauce for a Japanese-style snack.
Quick crab cakes flavored with ginger, chilli, and coriander, chilled then fried and baked until golden and piping hot.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Delicious vegetable samosas made with spiced potatoes, peas, and filo pastry, baked until golden and crisp for an inexpensive lunch.
Indian paneer cheese and vegetables marinated in spiced yogurt, skewered, and baked until charred and flavorful.
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
Crispy polenta rounds topped with slow-cooked balsamic onions and melted Taleggio cheese, finished with fresh thyme sprigs.
Moreish fried mushrooms coated in seasoned flour and egg wash, perfect as a party nibble or snack.
Sautéed mixed mushrooms with garlic, chilli, and herbs served on toasted garlic-rubbed bread slices.
Wild mushrooms and garlic sautéed then encased in crispy filo pastry parcels and baked until golden brown.
Blanched asparagus spears wrapped in Parma ham, pan-fried, and served with a zesty lemon and white wine vinegar dressing.
Crispy garlic baguette slices topped with a creamy mixture of mashed avocado, soft goats' cheese, lemon, and fresh basil.
A pungent Italian dipping sauce made with olive oil, garlic, and anchovies, served warm with a selection of raw vegetables.
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
Crispy baked potato skins seasoned with rosemary, perfect for dipping. A filling and delicious alternative to potato crisps.
Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
Pan-fry duck livers with shallots, garlic, orange, and liqueur before blending with butter for a smooth, chilled gourmet spread.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
A quick appetiser featuring blended prawns, spring onions, and garlic spread on toast and baked with sesame seeds.
Prunes are wrapped in pancetta, pan-fried until golden, and served over grilled goats' cheese on toast.
An easy, stunning pâté perfect for dinner parties. Chicken livers are sautéed with shallots, garlic, and brandy then blended smooth.
Fresh figs stuffed with Stilton cheese and thyme, wrapped in puff pastry and baked until golden and melted.
Marinate chicken wings in a zesty, spiced honey and soy mixture before grilling until golden brown and thoroughly cooked.
Flavorful cherry tomatoes marinated in a spicy, spiked vodka mixture, served chilled with a sprinkle of savory celery salt.
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
Crisp fried potatoes flavored with chaat masala, homemade spicy chutney, and a light yogurt foam for a zingy Indian snack.
A classic vegetarian appetizer of light, fermented yeast pancakes perfect for serving with smoked salmon and soured cream.
Transform baby potatoes into tasty canapés by slicing, wrapping in bacon, and baking until golden and cooked through.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
Chicken wings marinated in lemongrass, grilled to perfection, and glazed with a sweet and spicy oyster honey sauce.
Crispy apple slices coated in a savory stilton cheese batter, shallow fried until golden and finished with cinnamon dust.
A fresh salad of softened red onions and sliced apples tossed in a creamy homemade Dolcelatte blue cheese dressing.
Chicken livers blended with cream and eggs, then oven-baked in a bain-marie until smooth and perfectly cooked.
A creamy vegetarian dip made with cream cheese, mustard, and passata, served with toasted bread and fresh spring onions.
Toasted bread topped with mashed flageolet beans sautéed in garlic butter, finished with olive oil and fresh herbs.
Crispy golden risotto balls stuffed with Manchego cheese, deep-fried to perfection, and served with fresh lemon wedges.
Blend chickpeas, garlic, oil, and spices into a paste, mix with feta and herbs, then roll into vine leaves.
Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Thinly sliced beef fillet marinated in lemongrass, garlic, and chili, then griddled and served with a zesty dipping sauce.
Toasted baguette slices topped with home-made kalamata olive tapenade served alongside a simple seasoned wild rocket salad.
Seasonal native oysters served in shells with a rich cream sauce, mustard, parmesan, and sautéed samphire.
Sliced tomatoes coated in curry powder and flour, pan-fried until golden, served with a refreshing herb and Greek yoghurt raita.
Poach trout fillet, flake into a bowl, mix with cream cheese, mustard, and dill, then chill and serve with toast.
Thinly sliced chilled sea bass served with a warm, reduced ginger, onion, and chilli soy dressing.
Flavorful smoked eel cakes served with a zesty herb, mustard, and horseradish dipping sauce and fresh pea shoots.
Blended boar meat shaped into balls, fried until golden, and served with a zesty onion and soy dipping sauce.
Vegetarian mushrooms sautéed in butter, stuffed with tangy blue cheese and breadcrumbs, served with a homemade garlic and mustard aioli.
Portobello mushroom filled with a blended mixture of spinach, onion, garlic, halloumi, and breadcrumbs, then baked until golden.
A light appetizer of halved tomatoes stuffed with a creamy salmon mixture, served with parsley oil and bean salad.
A fresh tuna mixture with lemon, onion, and peppers served on toasted ciabatta with a drizzle of olive oil.
Hearty game and pork sausage rolls served with a creamy mushroom purée, pickled walnuts, and fresh dandelion leaves.
Marinated goat cheese served with caramelized beetroot purée, roasted baby beets, wild herbs, and a vibrant beetroot dressing.
Seared scallops served with crab mayonnaise, cucumber ribbons, and a vanilla-lime dressing for a sophisticated and flavorful seafood dish.
Whisk batter, fry thin pancakes, and cool. Spread with crème fraîche, chives, and smoked salmon then roll and slice.
Crispy puff pastry squares topped with baby artichokes and smoked paprika, baked until golden and served as a hot canapé.
A rich, bubbling vegetarian dip featuring artichokes, parmesan, and chillies baked until golden and served with crunchy tortilla chips.
Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.
Vegetarian spring rolls filled with mushrooms, bamboo shoots, and vegetables, fried until perfectly crisp and served with sweet chilli sauce.
Mini Asian-inspired chicken and mushroom pies made with five-spice, cream, and shiitakes, baked until golden in puff pastry.
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
A sophisticated tartare combining diced marinated beetroot, fresh rump steak, smoked cheese cream, and toasted brown breadcrumbs.
Pan-fried onions layered with puff pastry, baked until golden, then topped with creamy goats' cheese and a balsamic reduction.
Succulent marinated mutton pieces are skewered, floured, egg-washed, and fried until golden-brown, served with a refreshing mango and tomato cachumber.
Crispy vegetable snacks made with onion, potato, carrot, and banana mixed with chickpea flour and deep-fried until golden.
Flavorful shrimp spring rolls filled with aromatics, deep-fried until golden, served with zesty lime dipping sauce and peanut vinaigrette.
Crispy self-battered squid strips deep-fried until golden and served with a zesty herb-infused mayonnaise.
A simple and flavorful appetizer of olives marinated with garlic, fresh chilli, and basil in olive oil.
Quick vegetarian starter featuring pan-fried or charred halloumi cheese finished with fresh lemon juice and cracked black pepper.
A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.
Marinated salmon cubes roasted then grilled with a vibrant green herb paste and served with pickled beetroot garnish.