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Pan-fried diced pork combined with prunes, leeks, and a honey-soy sauce, served over fresh raw chard leaves.
Pan-fried chicken thighs simmered in a honey, soy, and balsamic sauce with sun-dried tomatoes and onions.
A traditional Parsee spiced fish dish cooked in a unique sweet and sour white egg-based sauce with fresh herbs.
Fruity sweet and sour fried monkfish tail served alongside crispy deep-fried shredded Savoy cabbage and shaved scallop roe.
Succulent pork ribs rubbed with five-spice, slow-roasted, and finished with a zesty ginger, chili, and honey glaze.
A classic sweet and sour sauce made by simmering sieved tomatoes, citrus, sugars, and vinegar, thickened with cornflour.
Crispy battered pork tossed in a honey-mango sauce served with deep-fried yam chips.
A Parsee dish featuring chicken, soft apricots, and jaggery for a sweet and sour balance, topped with crisp potato straws.
Hand-rolled minced chicken balls fried until golden and served with a tangy homemade vegetable and pineapple sauce over rice.
Pan-fried panko-crusted halibut steaks served with a tangy cherry tomato, ginger, and shallot sauce over jasmine rice.
Crispy fried red snapper fillets served in a tangy ginger and cherry tomato sauce over steamed sticky rice.