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Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Traditional sushi rolls filled with fresh fish or avocado and cucumber, served with wasabi, pickled ginger, and soy sauce.
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
Crispy deep-fried squid rings dredged in a seasoned flour mix and served with a fresh wedge of lime.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Pan-fried pancetta-wrapped red mullet served over crisp, homemade sweet potato cakes and garnished with fresh basil leaves.
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Succulent prawns and linguine tossed in a rich homemade seafood stock with fresh tomatoes, garlic, and bright lemon juice.
Roasted baby plum tomatoes and thyme served over toasted bread, topped with anchovy fillets and fresh basil leaves.
A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
Fresh oysters topped with a sautéed mixture of buttery spinach, onions, parsley, and breadcrumbs, then grilled until golden-brown.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Crispy beer-battered haddock served with seasoned mushy peas, golden sweet potato chips, and a homemade herbed tartare sauce.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Crispy battered herbs served with pan-fried sea trout and a zesty sesame soy dipping sauce.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
A vibrant pasta dish featuring mussels, a warm turmeric cream sauce, and a fresh herb pesto drizzle.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
Succulent paprika-spiced prawns served over a refreshing linguine salad featuring roasted Romano peppers, fresh coriander, lemon, and chilli.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Pan-fried haddock served with boiled sweet potatoes, peas, and a spicy lemon parsley butter sauce.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Flavorful crab patties served with a charred corn and mango salsa, chilled to firm then fried until golden and crisp.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
A light, summery dish featuring tender cuttlefish, grilled watermelon, and spiced caramelized almonds served with a fresh radish salad.
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.
Crispy prawns in a light beer batter, fried until golden and served with soy sauce for a Japanese-style snack.
Succulent seared scallops served over creamy mashed potatoes finished with a drizzle of luxurious truffle oil.
Quick crab cakes flavored with ginger, chilli, and coriander, chilled then fried and baked until golden and piping hot.
A deliciously simple pasta dish featuring fresh white crabmeat, garlic, chili, and herbs tossed with al dente linguine.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Crispy beer-battered lemon sole goujons served with homemade tartare sauce and fresh watercress garnish.
Freshly made pasta served with red mullet fillets, cooked in a white wine, chilli, and garlic infused sauce.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.
Homemade black pasta dough served with a fresh sauce of crab, garlic, chilli, ginger, and white wine.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.
A quick coastal Maharashtrian dish featuring mussels cooked in a thick, spicy tomato and coconut mixture.
Spiced halibut steaks rubbed with ginger and garlic, lightly floured, and pan-fried until crisp and golden.
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
A delicate Thai surf and turf featuring handmade chilli jam, fresh prawn spring rolls, and a zesty seared beef salad.
A classic Italian seafood pasta featuring fresh mussels, prawns, garlic, and chili in a white wine and lemon sauce.
Succulent sautéed giant prawns flavored with garlic, chilli, and lemon, served alongside warm garlicky green beans and fresh mint.
A simple store cupboard favorite featuring linguine tossed in a zesty tomato sauce with tuna, ginger, garlic, and chili.
A versatile Italian seafood stew featuring mixed fish and shellfish simmered in a rich tomato, wine, and fennel sauce.
Traditional Italian Christmas Eve antipasto featuring fried eel marinated in a garlic, white wine vinegar, and fresh mint dressing.
Fried red mullet served in a rich tomato, anchovy, and porcini mushroom sauce with bold Mediterranean fish flavors.
A refreshing cold cucumber and miso soup topped with ginger-marinated seared salmon, fresh chili, and sesame seeds.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
Squid tubes stuffed with feta and breadcrumbs, seared and served over a thick, herb-infused tomato sauce.
A fragrant Thai-inspired prawn curry made with coconut milk, fresh green chillies, and aromatic spices served over jasmine rice.
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
A fluffy crab soufflé made with béchamel, cream, and egg whites, finished under the grill for a golden top.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
Cured salmon fillets flavored with dill, sugar, and spices, served with a homemade sweet mustard and dill emulsion sauce.
Flavorful fish kebabs marinated in green curry and coconut milk served alongside stir-fried rice noodles with shallots and peanuts.
A quick pasta dish featuring linguine tossed in a vibrant sauce of chilli, garlic, parsley, and succulent crab meat.
An authentic Spanish seafood and chicken paella featuring chorizo, calasparra rice, saffron, and fresh mediterranean seafood for a hearty meal.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
A traditional Portuguese stew featuring tender pork shoulder, spicy chorizo, and fresh clams simmered in a rich tomato and wine sauce.
A flavorful prawn and aubergine curry wrapped in griddled aubergine slices and topped with Greek yoghurt.
A quick appetiser featuring blended prawns, spring onions, and garlic spread on toast and baked with sesame seeds.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Steamed purple sprouting broccoli drizzled with a warm garlic, chilli, and anchovy oil dressing served with toasted ciabatta.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Preheat oven, wrap salmon and aromatics in puff pastry, brush with egg, and bake until golden brown.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Creamy scrambled eggs gently cooked with smoked trout and fresh chives for a luxurious, quick breakfast or lunch.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A fragrant coconut-based seafood soup with monkfish, squid, prawns, and vermicelli noodles finished with fresh herbs and spring onions.
Pan-fried Dover sole fillets wrapped in salty Parma ham, served alongside herb-roasted tomatoes and garlic.