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An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A creamy, comforting swede soup made by roasting vegetables for depth and blending with fresh cream and thyme.
Crispy sliced roasted potatoes brushed with butter, topped with savory parmesan cheese and crunchy breadcrumbs for a delicious side dish.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.
Roast seasoned vegetables with garlic and thyme, then blend until smooth, adding water as needed to reach desired consistency.
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
Potatoes are sliced lengthways and roasted with olive oil, water, lemon juice, and oregano until golden and tender.
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Chicken wings marinated in a spicy citrus blend, dredged in flour, and roasted until golden and cooked through.
Brussels sprouts boiled briefly then pan-fried with garlic and fresh herbs before roasting in the oven until tender.
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Cherry tomatoes roasted with balsamic vinegar, olive oil, and red chilli until softened and served as a savory side dish.
Marinated lamb roasted until tender, served with a rich, aromatic coconut rice and fresh tomato and onion garnish.
Roasted butternut squash stuffed with Camembert cheese served alongside smoky griddled baby leeks for a decadent vegetarian meal.
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.
Herb-coated monkfish fillets stuffed with piquillo peppers, wrapped in pancetta, and roasted until tender and aromatic.
A stylish roasted sea bass dish served over a sautéed mixture of spicy chorizo, red onions, olives, and tomatoes.
Succulent sea bass roasted atop layers of sliced sweet potato, tomatoes, and aromatic herbs for a flavorful Mediterranean-style meal.
Marinated lamb chops served with oven-roasted peppers stuffed with onion, tomato, and rosemary, finished with a spiced muscovado sauce.
Rich roasted vegetable soup served with homemade butter and toasted ciabatta. A simple, flavorful vegetarian meal that's hearty and vibrant.
Tender pork ribs are poached then roasted in a sweet, spicy marinade and served with a fresh red onion salad.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Roasted whole sea bass served with sautéed leeks, wilted spinach, and a tangy sweet and sour rhubarb chutney.
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
Roast butternut squash wedges with fresh rosemary, thyme, garlic, and olive oil until golden-brown and tender.
Parsnips blanched then roasted with olive oil, maple syrup, and chilli flakes until golden brown and tender.
Herring fillets threaded onto rosemary skewers, pan-fried in butter, and oven-roasted alongside fresh lemon halves for a fragrant finish.
Roast butternut squash wedges coated in a blend of oregano, turmeric, and curry powder until golden and cooked through.
Succulent pigeon breasts wrapped in bacon with orange zest, served alongside roasted cherry tomatoes and a fresh citrus herb salad.
Tender honey-glazed baby carrots roasted with pistachios, served over a fresh, vibrant herb salad with balsamic dressing.
Chicken breast stuffed with garlic and cheese, served alongside a creamy, cheesy butternut squash and smoked garlic mash.
Roasted red peppers and garlic served over blanched runner beans with a simple balsamic and basil dressing.
Seasonal roasted baby beetroot served with wilted leaves and a creamy, garlicky Greek yoghurt and whipped cream dip.
Tender roasted carrots and asparagus glazed with orange juice, sugar, and toasted sesame seeds for a delicious vegetarian side.
Roasted vegetables served with golden herb potatoes and a crunchy toasted almond and olive oil dressing.
Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.
Short-roasted baby carrots glazed with melted butter and fresh orange juice until tender and sticky.
Pan-seared chicken stuffed with Manchego cheese served alongside roasted baby courgettes and a fresh zesty basil herb dressing.
Boil squash, sauté cabbage, then roast both with orange juice, sugar, and salt before topping with sesame seeds.
Fresh herbs and seasoning enhance roasted butternut squash, cooked in the oven until tender and golden-brown.
Chicken pieces marinated in a spiced yoghurt mixture, then roasted at high heat until tender and charred.
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Expertly roasted whole sea bass seasoned with aromatic rosemary sprigs, sea salt, and extra virgin olive oil for crisp skin.
Golden-roasted carrots flavored with aromatic cumin, garlic, and rosemary, finished with a fresh chive garnish.
Roasted trout fillet topped with a basil and pine nut crust, served with butternut squash and a tomato-thyme sauce.
Short lengths of rhubarb roasted with water and brown sugar until tender. Use in sweet or savoury dishes.
Easy roasted parsnips coated in vegetable oil and maple syrup, baked until tender and golden-brown for a sweet side dish.
Chicken thighs marinated in Middle Eastern spices and lemon, oven-roasted until golden, and served with a creamy tahini yogurt sauce.
A vibrant, roasted cauliflower and chickpea salad seasoned with harissa, cumin, and cinnamon, finished with fresh parsley and pomegranate seeds.
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
Flattened pork loin stuffed with prunes, pan-seared, and oven-roasted alongside sweet potatoes and tomatoes, served with boiled green beans.
Pineapple chunks are sautéed in butter, sugar, and lemon juice then oven-roasted with cinnamon and ginger until soft and brown.
A vibrant roasted vegetable salad featuring purple sprouting broccoli, peppers, and onions finished with roasted citrus juice and olive oil.
Roasted sole served with spiced potatoes and a white wine cream sauce, garnished with parsley and lime.
Succulent vine tomatoes roasted with balsamic vinegar, olive oil, and sugar for a sweet and savory vegetarian side dish.
Boiled Jerusalem artichokes are topped with buttery, crisp breadcrumbs and roasted until golden and tender.
Tender roasted leeks wrapped in air-dried ham, served with a zesty lemon thyme vinaigrette and shaved parmesan cheese.
Roast cherry tomatoes with garlic and chilli, top with cheesy breadcrumbs, and toss with penne pasta and fresh basil.
Slow-roasted cherry tomatoes topped with a zesty green olive tapenade and Parmesan served on grilled focaccia strips.
Golden, caramelized celeriac wedges roasted with Marsala wine until tender and sticky. Perfect accompaniment for game dishes.
Spicy roasted potatoes, onions, peppers, and courgettes tossed in toasted cumin, mustard seeds, and aromatic spices for a healthy side.
Sweet and earthy side dish featuring ginger-infused roasted parsnips and baby onions glazed with honey and turmeric.
Vegetarian roast featuring potatoes, parsnips, and onions seasoned with mixed herbs and roasted with burst cherry tomatoes.
Succulent chicken breasts stuffed with prosciutto and rosemary-lemon mascarpone, roasted until golden and served with tender seasonal broccoli.
A flavorful roasted pumpkin soup served in acorn squash, enriched with cream, honey, and toasted seeds.
Marinated poussins with aromatic spices, seared in butter and oven-roasted for a flavorful picnic or dinner dish.
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.