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Combine hot mashed potato with kale and carrots, then fold in a creamy spring onion mixture and finish with butter.
Succulent poached and seared venison loins served with glazed parsnip ribbons, wilted kale, fresh pear, and rich red wine gravy.
A healthy vegan warm salad featuring protein-rich quinoa, sautéed kale, and a creamy citrus tahini dressing.
A vegetarian gluten-free meal featuring cauliflower couscous, spiced kale and feta fritters, and a fresh ginger-tomato chutney.
Sautéed artichokes and cavalo nero paired with pan-seared pheasant thighs, finished with fresh thyme and parsley.
Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.
Pan-fried lemon sole served with buttery crab sauce and sautéed curly kale for a seasonal seafood treat.
Chicken stuffed with melted cheese and prosciutto, breaded and roasted, served with zesty red cabbage and spiced kale salads.
A quick seafood lasagne featuring salmon, kale, and a decadent champagne cream sauce, served with a fresh green salad.
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
Roasted ling fillets served with fresh clams, a perry-reduction butter sauce, and sautéed lemon-zested curly kale.
Grilled sirloin steak served with homemade roasted garlic and pancetta butter, accompanied by sautéed garlic kale and cherry tomatoes.
A quick vegetarian side dish of sautéed kale, tomatoes, and aromatic spices like cumin, coriander, and chili flakes.
Spiced lamb chops pan-seared with a herb-mustard crust and served alongside tender sautéed garlic kale.
Sautéed kale and onions with sesame seeds, served with a citrus-coriander dressing, crispy sweet potatoes, and wholegrain mustard.
Succulent pork belly baked in a sweet-and-sour glaze, served with vibrant steamed kale and smooth quince purée.
Sautéed kale seasoned with rosemary, chilli, and garlic. Perfect as a side dish or served on garlic-rubbed bruschetta.
A Korean-inspired fermented kimchi featuring kale and kohlrabi, served with seasoned sourdough bread and shredded pulled pork.
A wholesome tart with a creamy salmon and spinach filling, served alongside a fresh kale and pomegranate salad.