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Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
Squid tubes stuffed with feta and breadcrumbs, seared and served over a thick, herb-infused tomato sauce.
Greek flavors of mint, yogurt, watermelon, and honey combine for a Mediterranean lamb dish served with a mint-flecked feta cream.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A flavorful vegetarian dish featuring a homemade herb-infused tomato sauce and oven-roasted Mediterranean vegetables served over pasta.
A quick vegetarian pasta dish featuring sun-blushed tomatoes, roasted artichokes, black olives, and fresh sage topped with grated parmesan.
Blend olives, herbs, and chickpeas into dips; serve with griddled garlic-rubbed baguette slices and fresh lemon wedges.
Succulent lamb leg steak served alongside tomatoes stuffed with herby garlic breadcrumbs and roasted until golden-brown and tender.
A quick vegetarian wrap filled with Mediterranean vegetables, mozzarella, and olives, then lightly fried until golden and crisp.
Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
A Mediterranean classic featuring sourdough toast rubbed with ripe tomato flesh, seasoned with salt, pepper, and olive oil.
Pan-seared sea bream simmered with cherry tomatoes, garlic, and basil in a light sauce, finished with a quick reduction.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Mediterranean fennel, olives, and capers in sweet and sour sauce served with salmon, garlic mussels, and steamed clams.
Baked feta cheese seasoned with thyme and chilli, served alongside a savory olive tapenade and creamy roasted aubergine dip.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Chicken breasts stuffed with creamy goats' cheese, served alongside griddled Mediterranean vegetables and tender boiled baby potatoes.
Flavorful Moroccan sea bass baked in foil and served over a nutrient-rich, herb-packed bulgur wheat with dried fruits and nuts.
A stylish roasted sea bass dish served over a sautéed mixture of spicy chorizo, red onions, olives, and tomatoes.
A classic Mediterranean dip made from olives, capers, and anchovies, served either rough or smooth with bread and crudités.
A quick Mediterranean-style stew featuring rabbit meat, smoked bacon, olives, and tomatoes, topped with crispy fried black pudding slices.
A fresh vegetarian salad featuring a homemade garlic and olive tapenade, tomatoes, and fresh herbs tossed in balsamic vinaigrette.
Boiled baby artichokes are split and roasted in two ways: with rosemary and lemon, and with spicy chilli-olive butter.
Roasted red pepper halves filled with a savory mixture of fluffy couscous, tart lemon, raisins, and crumbled feta cheese.
Spice-marinated pork fillets roasted and served with a creamy cucumber tzatziki and a rich, nutty romesco sauce.
Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.
Toasted ciabatta slices topped with a fresh mixture of cherry tomatoes, shallots, olives, feta cheese, and lemon dressing.
Garlic and mint-marinated feta served with soft roasted peppers and a seasoned puy lentil balsamic dressing.
A refreshing vegetarian salad featuring cucumber ribbons tossed in a zesty, blended olive, caper, and red pepper dressing.
Pan-seared spiced lamb served with a warm feta and grilled lettuce salad alongside a zesty lemon mint rice pilaf.
Rabbit loins marinated in toasted spices and herbs, served over fluffed couscous with shallots, peppers, and toasted pine nuts.
Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.
Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.
Quickly fry tuna steaks and serve with a vibrant salsa of roasted peppers, herbs, anchovies, and fresh lemon juice.
Tender scored squid chargrilled until charred, served with a warm Mediterranean sauce of olives, tomatoes, garlic, and capers.
Pan-fried lamb chop served over creamy herb-infused polenta with a fresh tomato and garlic sauce.
Grilled halloumi and marinated courgette ribbons served over toasted ciabatta for a quick vegetarian open sandwich or appetizer.
A fresh vegetarian salad combining sun-blushed tomatoes, black olives, and Manchego cheese tossed with a simple balsamic vinaigrette.
Soft and slightly sticky gluten-free flatbreads speckled with nigella seeds, perfect for dipping or wrapping your favorite fillings.
A savoury Mediterranean bread featuring black olives and sun-dried tomatoes, kneaded to perfection and baked until golden-brown.
Pan-fried cod fillets coated in a homemade Mediterranean spice rub, served with sautéed potatoes, Toulouse sausages, and balsamic glaze.
Hearty tomato-based stew featuring handmade pork meatballs, spicy chorizo, white beans, and aromatic vegetables simmered to a thick consistency.
Succulent chicken topped with feta and thyme, served with balsamic roasted tomatoes, crispy potatoes, and toasted ciabatta.
Pan-seared lamb topped with rye herb crumbs served over a savory aubergine, tomato, and chickpea vegetable stew.
A Mediterranean-inspired platter featuring homemade hummus, a cucumber yogurt dip, and marinated peppers served with toasted pitta bread strips.
Pan-fry aubergine and peppers, combine with mozzarella and fresh herbs, then toss with a zesty lemon and olive oil dressing.
Lamb steaks topped with feta, wrapped in vine leaves, and steamed. Served with a herb-infused yogurt sauce over rice.
Short grain rice cooked with spices, then stuffed into vine leaves with olives, parsley, and feta cheese.
A slow-cooked stew blending squid, chorizo, tomatoes, and smoked paprika for a rich, tender, and deeply flavorful Mediterranean dish.
Griddled sea bream and crispy fried squid served with a dressed chickpea salad and homemade saffron aioli.
Braise meaty pork sausages with potatoes, lemon, and bay leaves in a casserole for a simple and flavorful Mediterranean dish.
Red mullet seasoned with salt and pepper, dusted in semolina, fried until golden, and finished with a citrus caper sauce.
Succulent pork shoulder marinated in citrus and spices, then skewered and grilled until perfectly tender and golden.
A Mediterranean-style rabbit stew marinated in balsamic vinegar, then slow-cooked with red wine, aromatic spices, tomatoes, and caramelized baby onions.
Swordfish steaks grilled to perfection and served with a zesty herb oil and a fresh Mediterranean tomato and pepper salad.
Mediterranean-style vegetables hollowed and stuffed with a savory herbed rice mixture, then baked until tender and flavorful.
Feta cheese seasoned with garlic, lemon, and oregano, then baked until golden and served warm as an appetiser.
Roast pepper halves stuffed with tomatoes and garlic, finished with anchovies and fresh basil for an authentic Mediterranean antipasto.
Succulent pork meatballs seasoned with cinnamon and basil, served with a rich, simmered tomato sauce over spaghetti.
Grilled fresh sardines served on sourdough toast accompanied by a spicy, Mediterranean-style warm chickpea, tomato, and raisin salad.
Butterflied fresh sardines fried and served on mustard-buttered sourdough toast with tangy pickled red onions and sliced tomatoes.
A quick vegetarian pasta dish featuring pan-fried halloumi, fresh tomatoes, garlic, and basil tossed with penne.
Quick Mediterranean salad featuring couscous, spicy chorizo, sautéed peppers, and fresh herbs combined with a zesty lemon dressing.
A varied platter featuring spiced almonds, deep-fried squid, pomegranate dipping sauce, almond-stuffed olives, and roasted garlic peppers.