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Vegetables are roasted until soft, placed on toast, topped with mozzarella, and grilled until golden and bubbling.
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Jazz up roasted carrots and parsnips with a sprinkle of Parmesan cheese for a perfectly crisp, savory side dish.
A puff pastry plait filled with roasted peppers, red onions, garlic, soft goats' cheese, and fresh thyme.
Slowly fry root vegetables with garlic and herbs before finishing in the oven until tender and golden.
A salmon and spinach puff pastry showstopper served with roasted root vegetables and a rich, buttery chive beurre blanc.
Roasted vegetables and penne pasta in a rich tomato sauce, finished with a crunchy cheesy breadcrumb topping.
Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.
Seasonal roasted peppers, aubergine, and courgette layered with griddled halloumi and a zesty mint and grapefruit crème fraîche dressing.
A hollowed crusty loaf layered with roasted peppers, aubergine, courgette, mozzarella, and pesto, then pressed overnight for a perfect picnic.
Chicken breast stuffed with goat cheese and basil, served with roasted sweet potatoes, broccoli, and a garlic balsamic vinaigrette.
Crispy filo pastry nests filled with marinated roasted vegetables and served with fragrant boiled wild rice and fresh herbs.
A delicious vegetarian torte made with roasted Mediterranean vegetables, ricotta cheese, and fresh herbs baked until golden and set.