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Flavorful West African dish featuring marinated chicken cooked on the hob and grilled, finished with a spicy lemon and onion sauce.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Succulent lamb cubes marinated in spiced yoghurt, grilled to perfection, and served in warm tortillas with fresh vegetables and chutney.
Grilled sardines and charred Little Gem lettuce served with a rich crab mayonnaise and a nutty, spiced homemade dukkah.
Chicken wings marinated in lemongrass, grilled to perfection, and glazed with a sweet and spicy oyster honey sauce.
Thinly sliced beef fillet marinated in lemongrass, garlic, and chili, then griddled and served with a zesty dipping sauce.
Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.
Grilled chicken breast paired with a fresh parsley salad, sun-dried tomatoes, parmesan slivers, and a zesty basil dressing.
Spice up chicken with a zingy Turkish marinade, homemade flatbreads, a chunky green relish, and a fresh side salad.
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
A simple, spicy whole butterfly-cut fish served with a zesty grilled tropical pineapple salsa and aromatic Mexican sauce.
Succulent beef and onion skewers basted in spicy homemade harissa, served over fragrant, citrus-infused basmati rice.
Spiced beef skewers served with grilled figs, golden halloumi, and a zesty dressed salad for a balanced Mediterranean meal.
Boiled cauliflower topped with a rich cheese sauce, grilled until bubbling, then finished with buttery brioche crumbs and glazed pancetta.
Seared T-bone steaks served with a homemade sweet and spicy tomato chutney, grilled figs, and a fresh dressed salad.
Indian spiced yogurt marinated chicken served with a zestful coconut, lime, and coriander leaf salad.
Butterfly and stuff pork loin with dried fruits, marinate in paprika paste, then grill and serve with nutty couscous.
Grilled bananas infused with rosemary, served with a rich homemade toffee sauce and quick buttermilk banana ice cream.
Grilled lamb chops served with a homemade sweet chilli jam and a refreshing, zesty Thai lamb belly salad.
Grilled mackerel fillets glazed with honey and mustard, served with creamy avocado, melba toast, and a coriander cress garnish.
Grilled lamb cutlets served with a crispy blended crust of toasted bread, fresh herbs, and savory parmesan cheese.
Marinated chicken pieces grilled until succulent and served with a zesty herb and preserved lemon dipping sauce.
Steamed razor clams topped with a Manchego breadcrumb crust, grilled until golden, and served with a warm herb and tomato sauce.
Grilled mackerel fillets rubbed with smoky paprika butter, infused for depth, and served with fresh lime wedges.
Grilled mackerel fillets coated in a homemade red curry paste, served with tangy pickled cabbage and red onions.
Flavorful vegetarian burgers made with mashed chickpeas, fresh ginger, and chilli, chilled then grilled until golden-brown and served in buns.
Marinated squid griddled quickly until charred, then drizzled with a fresh lime and thyme dressing and seasoned with sea salt.
Chicken wings marinated in spicy jerk seasoning, grilled until golden, and served with caramelized sugared oranges and grilled chillies.
Grilled prawns wrapped in prosciutto on rosemary skewers served with a vibrant avocado, ginger, and lime salsa.
Grilled spicy buttered mackerel served with a crisp, refreshing citrus and shaved fennel salad.
Spiced lamb mince skewers charred on a griddle and oven-baked, served with a refreshing cucumber, mint, and lemon yoghurt sauce.
Butterflied prawns grilled until charred, then tossed in a sticky ginger and chilli reduction with fresh coriander and lime.
Simply grilled John Dory fillets served with a vibrant, zesty salad of asparagus, red onion, chilli, and orange segments.
Marinated poussin grilled until caramelized and served with a refreshing Thai shallot, edamame, and herb pickle salad.
Sweetcorn cobs chargrilled until tender and served with a homemade sweet and spicy tomato chilli jam.
Flavorful mackerel fillets grilled with a spicy lemongrass, ginger, and lime dressing for a quick and aromatic weekday supper.
Scallops topped with melted butter, chilli, and breadcrumbs, grilled until golden-brown and served fresh with watercress.
Seafood skewers served with homemade naan bread, crunchy slaw, garlic chilli dipping sauce, and refreshing mint raita.
Succulent pork shoulder marinated in citrus and spices, then skewered and grilled until perfectly tender and golden.
Marinated button mushrooms threaded onto skewers and griddled until tender, served on a fresh Savoy cabbage leaf.
Marinate skinless chicken drumsticks in yoghurt and spices overnight, then grill until burnished and serve with a minty yoghurt dip.
Chicken strips wrapped in prosciutto, griddled until crisp, and served alongside tender lemon-zested asparagus.
Hot and spicy chicken wings marinated overnight and grilled, served alongside a fresh, creamy apple and celeriac slaw.
Grilled chicken mince skewers spiced with cinnamon and cumin, served with refreshing mint yoghurt dressing on flatbreads with rice.
Steamed mussels topped with a chorizo reduction and a cheesy breadcrumb crust, then grilled until golden and served on watercress.
Handmade lamb patties grilled until juicy, served on focaccia with watercress and a spicy, creamy harissa chickpea salad.
Grilled seasoned lamb chops served alongside a quick butter bean, tomato, and pea gratin topped with cheesy breadcrumbs.
Grilled marinated king prawns served on warm flatbread wedges with fresh coriander, sesame seeds, and zesty lime.
Grilled salmon kebabs marinated in a sticky soy, ginger, and sake glaze, served with rice and toasted almonds.
Sautéed aromatics mixed with spiced lamb mince and raisins, grilled on skewers, and served in yoghurt-filled pitta breads with salad.
Marinated chicken skewers grilled with spring onions, served alongside a rich, homemade toasted nut and roasted red pepper romesco sauce.
Marinated haddock portions grilled and served in warm tortillas with homemade tomato salsa and soured cream.
Homemade pork or lamb kebabs marinated in herbs and olive oil, served with a cooling cucumber and garlic yogurt sauce.
Marinated crocodile or chicken strips skewered and grilled, served with a rich, nutty cashew and coconut satay dipping sauce.
Toasted spices and yogurt marinate bite-sized duck breast pieces, which are skewered and grilled until lightly charred and juicy.
Grilled crayfish topped with a flavorful hazelnut, lemon, and pastis butter stuffing, served with fresh lemon wedges.