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A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.
Breaded pork escalopes served with roasted red peppers, buttery caper and lemon sauce, and creamy cabbage-infused mashed potatoes.
Chicken breasts are flattened, breaded in Parmesan crumbs, pan-fried until golden, and served with grilled garlic tomatoes and fresh basil.
Flavorful butterflied sardines stuffed with a savory Parmesan herb paste, served alongside a fresh marinated tomato and rocket salad.
Chicken stuffed with melted cheese and prosciutto, breaded and roasted, served with zesty red cabbage and spiced kale salads.
Juicy chicken fried in crunchy parmesan breadcrumbs served with richly flavoured slow-roasted tomatoes and fresh watercress.
Mussels simmered in white wine and tomato passata sauce, topped with grated parmesan and baked until golden and bubbling.
Savory choux pastry bites filled with crispy pancetta and sharp parmesan cheese, baked until golden, crisp, and incredibly moreish.
Crusted lamb chops served over a creamy, blended leek and mint purée for a sophisticated main course.
Fennel bulbs braised in butter and vermouth, then finished with a creamy parmesan sauce and grilled until golden brown.
A savory vegetarian torte featuring sautéed mushrooms, red onions, peas, and parmesan, served with a homemade sweet onion chutney.