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Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
A sophisticated cocktail combining gin and Earl Grey tea with lemon juice, sugar syrup, and egg white.
Peaches poached in sweet muscat wine and served with a rich, fluffy vanilla-infused egg yolk sabayon.
A Mediterranean classic featuring smooth salt cod brandade topped with griddled squid, garlic croutons, parsley oil, and ink vinaigrette.
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Cured salmon fillets paired with a sharp wasabi dressing, cucumber salad, and caramelised focaccia croutons for a sophisticated appetizer.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
Elegant starter featuring tender asparagus, delicate poached duck eggs, and silky hollandaise sauce topped with savory air-cured ham slivers.
Handmade crab-filled pasta served in a vibrant, blended pea and parsley broth with tender baby vegetables and fresh chervil.
Subtle seafood fillings stuffed into handmade pasta shapes, served with a rich crab sauce and wilted seasonal spring vegetables.
An indulgent, twice-baked vegetarian soufflé served with roasted shallots, pan-fried mushrooms, and chargrilled baby leeks for a sophisticated meal.
Twice-baked cheese soufflés served with a decadent cream glaze and a sweet, crunchy dandelion and walnut salad.
Japanese-inspired risotto topped with pan-fried red mullet, enoki mushrooms, dried seaweed, and a zesty, aerated kaffir lime foam.
Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.
Pan-fried lobster and sea bass served with a foamy white wine, cream, and lobster sauce over julienned vegetables.
An elegant passion fruit dessert featuring a light soufflé, homemade jelly, and seeds-infused ice cream with honeycomb crumble.
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
A luxurious seafood extravaganza featuring delicate scallop soufflés served with a rich shellfish sauce, lobster, and spring vegetables.
Scallops cooked in their shells with a vermouth cream sauce, topped with golden, homemade rough puff pastry lids.
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
Japanese-inspired mushroom risotto topped with pan-seared red mullet and a frothy lime leaf foam.
A head-turning starter featuring prepared watermelon, raw sushi-grade tuna, and a zingy lemon dressing served on crisp sourdough toast.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Crisp filo pastry cases filled with fresh mackerel in a homemade oyster mayonnaise, topped with tangy pickled cucumber strips.
Sophisticated lemon-scented crème brûlée paired with rosewater-marinated figs and crunchy pistachio nut brittle.
A sophisticated mushroom soup served with pan-seared red mullet fillets, wild mushrooms, and a zesty herb-infused crème fraîche topping.
Succulent poussin stuffed with mushroom farce and herb butter, served with crispy bacon rösti and a butter-glazed vegetable medley.
Homemade pasta served with pan-seared prawns, salmon, and squid in a creamy, mild curry and white wine reduction sauce.
An intricate dessert featuring homemade lady fingers, layered raspberry and mango bavarois, génoise sponge, and a vibrant mango jelly topping.
A sophisticated dish featuring traditional black badger pea hummus, roasted cauliflower, tempura leaves, and a rich smoked onion sauce.
Seared scallops served over creamy ham and spinach mash, topped with crispy potato skins and a zesty tarragon dressing.
Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.
Marinated miso halibut grilled and served with homemade prawn dumplings in a delicate, vegetable-infused Japanese shiso broth.
Unique seafood ragout featuring minced cuttlefish tentacles and wings served over flash-boiled frozen cuttlefish body 'noodles' with parmesan.
A sophisticated vegetarian tart featuring wine-poached pears stuffed with savory goat cheese and chives on a crisp pastry base.
A sophisticated seafood salad featuring fresh crab, crayfish tails, and soft-boiled duck eggs with a creamy, crab-infused dressing.
Pan-seared scallops served with a delicate, buttery white wine sauce and garnished with fresh chives.
A distinctive seafood risotto featuring a unique Byzantine spice mix, homemade fish stock, and a variety of fresh Mediterranean seafood.
A decadent seafood mousse made with lobster and prawns, served with a frothy champagne cream sauce and salmon caviar.
Handmade pasta parcels filled with crab, apple, and cucumber, served with charred spring onions and a tangy apple seed dressing.
Scallops baked in shells with a creamy white wine and mustard sauce, sealed with puff pastry and served on seaweed.