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Fresh oysters topped with a sautéed mixture of buttery spinach, onions, parsley, and breadcrumbs, then grilled until golden-brown.
Scored grey mullet marinated in ginger, garlic, and spices, grilled until tender, and served with sautéed savory cep mushrooms.
Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Flavorful tiger prawns marinated in a vibrant spice paste, grilled until pink, and served with a zesty herb yoghurt dressing.
Smoky grilled asparagus served with a vibrant crumble of grated eggs, courgettes, cauliflower, and a zesty paprika dressing.
Fresh grilled mackerel fillets marinated in vinegar and sugar, served with a crisp fennel salad and zesty soy lime dressing.
Blend a homemade curry paste, mix with turkey mince, shape onto skewers, and grill until cooked. Serve with fresh lettuce.