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Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Seared venison loin thinly sliced and served with a zesty honey, mustard, and lemon dressing topped with fresh coriander.
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 duck breast glazed with honey, soy, and plum, served with fresh lettuce and tender boiled potatoes.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Thinly sliced steak and fresh vegetables stir-fried in a sweet honey-soy glaze, finished with a balsamic red wine reduction.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.
Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.
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.
Pan-fried haddock served with boiled sweet potatoes, peas, and a spicy lemon parsley butter sauce.
Pan-seared steak served with a gooey Brie-filled potato rosti and blanched green beans for a decadent single-serving meal.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
Marinated lamb cubes grilled and served in warm flatbreads with yogurt sauce, shredded cabbage, tomatoes, and pickled chilies.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Seared rib-eye beef served with a warm fermented chilli and lemongrass dressing, fresh cucumber, and aromatic mint leaves.
A delicious, simple spicy beef mix shaped into burgers and grilled, perfect for serving in pitta or flatbread.
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
A comforting, aromatic curry featuring tender braised beef, traditional spices, tomatoes, and yogurt simmered until perfectly soft.
A fragrant Indian curry featuring succulent lamb simmered in a spiced tomato and yoghurt sauce with aromatic whole spices.
Succulent lamb cubes marinated in spiced yoghurt, grilled to perfection, and served in warm tortillas with fresh vegetables and chutney.
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
A satisfying main course salad featuring air-dried beef, fried bread croutons, boiled eggs, and a simple garlic dressing.
Fried red mullet served in a rich tomato, anchovy, and porcini mushroom sauce with bold Mediterranean fish flavors.
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.
A vibrant Thai salad featuring marinated chargrilled beef tossed with aromatic herbs, fresh vegetables, and a spicy lime dressing.
Chicken breasts stuffed with homemade garlic herb butter, breaded with parmesan crumbs, and deep-fried until golden and crispy.
A rich beef chilli simmered with spices, dark chocolate, and kidney beans, served over fluffy basmati rice.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
Beef fillet stuffed with fresh asparagus, pan-seared and served with a rich, creamy red wine and Dijon mustard reduction.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.
Authentic Greek-style lamb kebabs made with marinated lamb fillet strips, served in warm pitta breads with yoghurt and seasonings.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.
Chicken fillets fried with peppercorns, topped with bacon, mozzarella, and fresh guacamole on soy and linseed bread.
A quick and flavorful stir fry featuring tender pork fillet, crisp vegetables, and a savory black bean sauce.
Tender pork escalopes rolled with mortadella, gorgonzola, and asparagus, pan-fried and served with a rich Marsala wine reduction.
Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Creamy scrambled eggs gently cooked with smoked trout and fresh chives for a luxurious, quick breakfast or lunch.
A comforting smoked haddock and potato hash topped with perfectly soft poached eggs and finished with parmesan and Greek yoghurt.
Pan-fried Dover sole fillets wrapped in salty Parma ham, served alongside herb-roasted tomatoes and garlic.
Succulent buttermilk-marinated chicken fried until golden and served with a crunchy, peppery cabbage and carrot coleslaw.
Succulent peppercorn-crusted steak served with a rich brandy cream sauce and double-cooked crispy golden homemade chips.
Pan-seared steaks served with a rich brandy, mustard, and cream sauce, accompanied by fries and buttered peas.
Pan-seared sirloin steaks served with a rich, homemade butter and herb emulsion sauce flavored with tarragon and lemon.
Pan-fried diced pork combined with prunes, leeks, and a honey-soy sauce, served over fresh raw chard leaves.
Marinate chicken wings in a zesty, spiced honey and soy mixture before grilling until golden brown and thoroughly cooked.
A quick and fragrant curry featuring tender chicken, sweet potato, and broccoli simmered in a spiced Greek yoghurt sauce.
Healthy steamed salmon marinated in a vibrant herb and chili sauce, served over fragrant basmati rice with tender bok choi.
Firm white fish fillets baked in a rich tomato sauce with fresh basil, baby spinach, and boiled new potatoes.
A quick and savory baguette topped with tuna, cherry tomatoes, jalapeños, and melted cheddar cheese.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
Thinly bashed pork loin layered with pan-fried artichokes, courgettes, lemon zest, and fresh thyme for a light, flavorful meal.
A wonderful feast of spiced lamb rump served over a rich chickpea sauce with freshly baked homemade naan bread.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Handmade beef meatballs simmered in a fragrant, spiced tomato sauce with cumin, cardamom, and cinnamon, served over steamed rice.
Pan-seared sirloin steaks served with a hearty chorizo and sweetcorn potato hash and a homemade herb-infused tartare sauce.
Grilled plaice fillets marinated in spices, layered with a savory spiced crabmeat filling, served with fresh tomatoes and cress.
Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
A fresh, flavorful lamb curry made with homemade spice paste, simmered with aromatics and finished with creamy fat-free yoghurt.
An oven-baked, lighter version of fish and chips using an egg batter and boiled-then-roasted potatoes for reduced fat.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.