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Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Simmer chicken bones with water, ginger, onions, and garlic for 210 minutes. Strain and season with salt. Aromatic and savory.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
A quick and fragrant Asian-inspired soup featuring chicken thighs, egg noodles, ginger, garlic, and fresh pak choi.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Homemade flatbread wraps filled with marinated jerk chicken strips and tangy pickled cabbage, carrots, and radishes.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Traditional sushi rolls filled with fresh fish or avocado and cucumber, served with wasabi, pickled ginger, and soy sauce.
Succulent soy-poached chicken paired with creamy coconut rice, tender pak choi, and a vibrant hot and sour glaze.
A refreshing non-alcoholic tomato cocktail blended with citrus, spice, and spring onions, then garnished with fresh chives.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
A fresh vegetarian salad featuring cubed feta cheese, cherry tomatoes, and rocket tossed in a simple garlic-infused olive oil dressing.
Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.
Fresh tomatoes hollowed and filled with a seasoned garlic and rice mixture then baked until golden and tender.
Crispy golden sweetcorn fritters served with a fresh tomato, onion, and lime salsa.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Pan-seared duck breast roasted in sweet and sour glaze served with stir-fried broccoli and a fresh plum salsa.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.
Crispy battered herbs served with pan-fried sea trout and a zesty sesame soy dipping sauce.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Succulent paprika-spiced prawns served over a refreshing linguine salad featuring roasted Romano peppers, fresh coriander, lemon, and chilli.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
A refreshing vegetarian smoothie made by blending ripe mango, banana, Greek-style yoghurt, and milk until smooth.
A nutrient-packed granola featuring rolled oats, nuts, and dried fruits baked with maple syrup for a healthy breakfast.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Marinated lamb cubes grilled and served in warm flatbreads with yogurt sauce, shredded cabbage, tomatoes, and pickled chilies.
A delicious vegetarian tortilla made with mashed potato, fresh spinach, aromatic herbs, and cardamom, baked until perfectly set.
Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.
A light, summery dish featuring tender cuttlefish, grilled watermelon, and spiced caramelized almonds served with a fresh radish salad.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
A fundamental French culinary technique for peeling, seeding, and dicing tomatoes for use in sauces, stews, and garnishes.
A quick stir-fry featuring mushrooms, ginger, and garlic in a tangy sweet and sour sauce made with rice wine vinegar.
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Roast spiced chicken and vegetables served over fragrant rice made with homemade chicken stock, raisins, and citrus.
A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
Sweet steamed leeks served with boiled eggs, garlicky sautéed mushrooms, and a simple mustard dressing with sliced baguette.
A fast, healthy burrito featuring homemade guacamole, fresh tomato salsa, and sautéed rump steak with classic Mexican toppings.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Freshly made pasta served with red mullet fillets, cooked in a white wine, chilli, and garlic infused sauce.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
A quick and tangy turkey curry using tamarind and coconut milk, finished with fresh spinach, coriander, and almonds.
Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.
A refreshing vegetarian salad where bulgar wheat absorbs tomato juices, mixed with fresh herbs, lemon juice, and olive oil.
Fragrant cauliflower florets simmered with aromatic spices, tamarind, and vinegar. Perfect as a side dish or vegetarian curry.
A fragrant, slightly sweet lentil dish made with chana dal, aromatic spices, and toasted coconut flakes.
A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.
A healthy Indian curry featuring pureed spinach, aromatic spices, and tender chicken pieces simmered in a tomato and yogurt sauce.
A refreshing vegetarian salad featuring tomatoes, cucumbers, and peanuts tossed in a tempered mustard seed and lemon dressing.
A budget-friendly vegetarian meal featuring split green lentils and basmati rice infused with aromatic Indian spices and ghee.
A versatile Indian condiment made by blending fresh herbs, garlic, ginger, onion, green chillies, and pistachios until smooth.
A mild, flavorful Indian fish curry made with coconut milk, whole spices, and fresh aromatics suitable for the whole family.
Lightly spiced, crisp chicken pieces marinated in ginger and garlic, then double-breaded and baked until golden and tender.
A vibrant Indian-style stir-fried cabbage dish featuring nutty lentils, crunchy peanuts, and aromatic mustard and nigella seeds.
Spiced halibut steaks rubbed with ginger and garlic, lightly floured, and pan-fried until crisp and golden.
A deceptively easy Southern Indian vegetable curry featuring coconut, yoghurt, and aromatic spices like cumin and turmeric.
A refreshing Indian drink made by blending ripe strawberries, plain yoghurt, and sugar until frothy and smooth over ice.
A cheap, delicious, and healthy comfort food dish featuring simmered yellow split peas tempered with fragrant Indian spices.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
A delicate Thai surf and turf featuring handmade chilli jam, fresh prawn spring rolls, and a zesty seared beef salad.