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Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
Marinated lamb leg steak grilled to perfection served over a savory aubergine, tomato, and basil ratatouille with white wine.
Herb-coated chicken served alongside a vegetable ratatouille and a savory red wine and olive reduction sauce.
Lamb steak stuffed with mozzarella and basil, served with sautéed vegetables, herbed couscous, and a red wine basil reduction.
Pan-fry lamb with rosemary and garlic, then serve over a quick simmering vegetable ratatouille made with peppers and courgettes.