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Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Pan-seared pork cutlets served with deep-fried black pudding balls and a savory apple and white bean ragout.
Cod and mussels served with an orange-carrot reduction, broccoli, and crispy batter scraps for a sumptuous meal for one.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.
Pan-fried liver served with crispy bacon, wilted cavalo nero, and a rich red wine gravy finished with crème fraîche.
Pan-seared beef fillet served alongside a vibrant bean and radicchio salad with walnut dressing and crispy rosemary croutons.
Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.
Pan-fried zucchini simmered with garlic and stock, blended with butter, and served under char-grilled chicken breasts.
A luxury jacket potato stuffed with creamy lobster meat, Dijon mustard, and Parmesan, served with a fresh cucumber and tomato salad.
Pan-fried crab and white fish cakes served with a homemade garlic lemon mayonnaise and fresh green salad leaves.