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A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.
A classic Indian-inspired chicken pie featuring coconut milk, aromatic spices, and a crunchy seed-crusted puff pastry topping.
Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.
Sautéed lamb and onions in a spiced yogurt sauce rolled in a fresh pancake and topped with zesty salsa.
Thinly sliced beef fillet stir-fried with Chinese spices and served in warm tortillas with a zesty wasabi mayonnaise.
Mini Asian-inspired chicken and mushroom pies made with five-spice, cream, and shiitakes, baked until golden in puff pastry.
A fragrant shepherd's pie featuring slow-cooked shredded lamb shoulder, Indian spices, and a spinach-layered potato topping.
Spicy stuffed dough balls filled with chorizo and cheese, served alongside aromatic cumin-spiced baked beans for a crowd-pleasing meal.
Grilled smoked trout and crispy deep-fried squid served over a fresh kohlrabi apple slaw within a fragrant ginger broth.
Marinated chicken strips griddled and oven-baked, served with a fresh, citrusy homemade guacamole and toasted sesame seeds.
Deep-fried spicy crab churros served with a sweet and savory chilli jam, lime-infused mayonnaise, and a fresh herb salad.
Seared red mullet and compressed melon served with spicy ginger pickle, popped wild rice, and a citrus kaffir lime foam.
Japanese-inspired mushroom risotto topped with pan-seared red mullet and a frothy lime leaf foam.
Braise pork belly with aromatics, chill, slice, and pan-fry before glazing with a homemade spicy chilli jam and pickled vegetables.
Pork tenderloin roasted with honey and soy, coated in crushed cashews, served over sliced pineapple with crispy deep-fried cabbage.
A classic quiche featuring an oriental twist with salmon, pak choi, toasted sesame seeds, and savory soy sauce.
A unique fusion dish featuring stir-fried aromatics, bacon, and peppers simmered in a curried tomato and orange sauce.
Golden brown crabcakes served with a sautéed pepper and spring onion salad tossed in a soy and sesame dressing.
A fusion omelette featuring Thai green curry paste, sautéed shallots, potatoes, and fresh herbs baked to perfection.
Golden-brown roasted chicken served with cinnamon-dusted plantain, wilted garlic stems, hosing sauce, and a sweet honey glaze finish.
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.
Crispy fried pasta block served with a spicy, infused cream sauce featuring ancho chillies, lemon, and fresh basil.
Fresh scallops served with homemade kimchi-style pickled cabbage and a savory anchovy-infused mayonnaise. A sophisticated Korean-inspired seafood appetizer.
Chargrilled langoustines in a zesty soy dressing served with crispy golden-brown parmesan discs and fresh herbs.
Six duck sausage and Wensleydale cheese balls wrapped in savoy cabbage, steamed and served with a spicy sesame sauce.
Seared spiced lamb simmered in stock, served with caramelized baby leeks, grated dark chocolate, and creamy Greek yoghurt.
Tea-smoked chicken breast served with a flambéed whisky mango cream sauce and crispy deep-fried leek rings.
Crispy honey-glazed pork served over a fresh orange, onion, and cheddar salad with a tangy sesame dressing and ciabatta.
Spiced rice served with a coriander-crusted lamb chop, roasted garlic, and a fresh rosemary-infused herb oil.
Pan-seared sirloin steak served with wilted pak choi, citrus segments, crispy spring greens, and a homemade teriyaki sauce.
Fusion Yorkshire puddings flavored with coriander powder, whisked into a smooth batter, and baked until golden and puffed.
Crispy polenta-crusted mackerel fillets served with a spicy, lime, and tequila-marinated cucumber salad.
Crispy haggis and onion bhajis served with a sweet whisky and orange dipping sauce.
A spicy twist on the traditional Scotch pie, featuring aromatic lamb mince encased in a crisp hot water crust pastry.
Marinated chicken thighs grilled and simmered in a rich miso sauce with toasted walnuts, buttery syrup, and fresh grapes.