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Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
A refreshing non-alcoholic tomato cocktail blended with citrus, spice, and spring onions, then garnished with fresh chives.
Fresh tomatoes hollowed and filled with a seasoned garlic and rice mixture then baked until golden and tender.
Boil soft quinces with vanilla, blend into a smooth puree, and simmer with equal sugar until thickened and deep orange.
Tomatoes slow-cooked in olive oil with garlic and herbs, then bottled to preserve the flavors of a Mediterranean summer.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
A thick, jam-like compôte made by simmering fresh plums and strawberries with vanilla and star anise until thickened and sweet.
A fundamental French culinary technique for peeling, seeding, and dicing tomatoes for use in sauces, stews, and garnishes.
Combine white rum, fresh lime juice, and sugar syrup in a shaker, then serve in a chilled glass with lime.
A classic refreshing cocktail made by combining white rum with cola and fresh lime over ice.
An irresistibly fresh and punchy authentic Caribbean cocktail made by muddling lime, mint, and sugar with white rum and soda.
A classic cocktail made by shaking white rum, fresh lime juice, and sugar syrup with ice and straining.
Crispy fried Indian snacks made with onions, spinach, and chickpea flour, double-fried for a perfect golden crunch.
A refreshing vegetarian salad where bulgar wheat absorbs tomato juices, mixed with fresh herbs, lemon juice, and olive oil.
A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.
A refreshing South Indian-inspired dessert featuring crushed Charentais melon, creamy coconut milk, pomegranate seeds, and toasted flaked almonds.
A versatile Indian condiment made by blending fresh herbs, garlic, ginger, onion, green chillies, and pistachios until smooth.
Quick and easy twice-fried potatoes seasoned with dried mango powder, chilli, and coriander for a crispy, flavorful side dish.
Crispy okra quarters tossed in gram flour, fried until golden, and seasoned with a tangy Indian spice blend.
Boil soaked basmati rice with water and lemon juice, simmer until tender, and fluff with a fork before serving.
Delicious dairy-free, egg-free pancakes packed with oats, fruit, and pecans. Served with a fresh blueberry compote and caramelised bananas.
A straightforward guide to making perfect fluffy rice by washing, boiling, and steaming it under pressure for balanced results.
Flavorful Indian-style potatoes simmered with aromatic spices, fresh ginger, tomatoes, and coriander in a vegetable stock base.
A sweet and spicy preserve made by simmering Bramley apples into a pulp, straining, and boiling with sugar and chillies.
A refreshing cocktail made by mixing lime juice, sugar, mint, and rum over crushed ice until slushy.
A fragrant vegetarian stew featuring butternut squash simmered in a spiced coconut milk broth with lemongrass, chillies, and warm spices.
A refreshing chilled blend of melon, paw-paw, Asian pear, and lychees tossed in fresh fruit juice.
A refreshing frozen cocktail made by blending homemade syrup, cherries, lime juice, tequila, and ice until smooth.
A fire-roasted vegetarian salsa made by roasting green chillies until blackened, then mixing with tomatoes, garlic, onion, and cumin.
A sweet and aromatic lime syrup infused with cardamom, perfect for pouring over fresh pineapple chunks or rings.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Slow-roasted plum tomatoes seasoned with garlic and oregano, then preserved in extra virgin olive oil for a rich flavor.
A simple and refreshing tropical salad featuring chopped pineapple mixed with fresh coriander and white wine vinegar.
Quickly toast fresh pumpkin seeds in a pan with oil, then toss with celery salt, paprika, and black pepper.
A quick and aromatic vegetarian stew featuring sweet potatoes, courgettes, and warm spices simmered in a light tomato base.
A versatile Indian masala sauce made by slowly caramelising onions with aromatic whole spices, ginger, garlic, and tomato purée.
A low-cost, easy vegetarian curry using store cupboard staples, sweet potatoes, and chickpeas served with fluffy rice.
Easy oven-baked potato wedges seasoned with rosemary, garlic, and olive oil for a classic vegetarian side dish.
Thinly sliced parsnips deep fried in batches until golden, drained, and seasoned with salt for a crispy snack.
Thinly sliced pineapple beautifully arranged on a plate and topped with a freshly pounded mint and sugar mixture.
Sauté sliced sweet potatoes until golden-brown and serve topped with fresh chopped parsley and seasoning.
A fresh vegetarian salad combining blanched green beans, baby spinach, and onion tossed in a simple lemon and oil dressing.
A simple and fresh vegetarian salad featuring baby spinach and shallots tossed in a classic vinaigrette dressing.
A fresh vegetarian salad combining sliced mango, diced avocado, and cherry tomatoes with a bright lime and herb dressing.
A traditional Scandinavian Christmas mulled wine infused with warming spices, orange peel, and sugar, served with almonds and raisins.
A simple method to cook tender jasmine rice by simmering in boiling water until fully absorbed and then fluffing.
A vibrant vegetarian salad featuring choi sum, crunchy peppers, and carrots tossed in a refreshing pineapple juice dressing.
A simple method for cooking tender, fluffy glutinous rice by boiling, simmering, and fluffing with a spatula.
Healthier roasted sweet potato chips seasoned with olive oil, salt, pepper, and spicy chilli flakes for a crispy finish.
Fragrant jasmine rice simmered until fluffy, then tossed with fresh spring onions, coriander, soy sauce, and toasted sesame oil.
A unique Asian salad featuring wakame seaweed and wood ear mushrooms tossed in a savory sesame miso dressing.
A beautiful fresh green chutney that is fragrant and cooling, made by blending coconut, herbs, and spices into paste.
Crispy vegetable snacks made with onion, potato, carrot, and banana mixed with chickpea flour and deep-fried until golden.
A sparkly, festive plum and apple jam enriched with orange and lemon, perfect for gifting or serving with roast meats.
A simple and flavorful appetizer of olives marinated with garlic, fresh chilli, and basil in olive oil.
Shallots simmered in red wine and vinegar until tender and finished with a sweet glaze.
A flavorful vegetarian curry featuring spinach purée, sautéed aubergine, chickpeas, and aromatic spices cooked in a tomato base.
Thinly slice root vegetables using a mandolin, deep-fry until browned and crispy, then season with salt for a healthy snack.
A convenient, make-ahead breakfast featuring grated apple, rolled oats, seeds, and cashew milk soaked overnight for a creamy texture.
A refreshing vegetarian salad featuring chickpeas, cucumber, fresh herbs, and chili that cuts through rich, fatty dishes perfectly.
A refreshing vegetarian dessert featuring smooth mango sorbet served alongside lime-syrup infused paw paw slices.
A fresh vegetarian salad featuring steamed green beans, sliced red peppers, and crunchy chopped Brazil nuts in a tangy vinaigrette.
Wash and prick sloes, combine with gin and sugar in a jar, then age for three months before straining.
A creamy blend of avocado and chickpeas with cumin and Tabasco, chilled and served with toasted pitta bread.
A warming winter soup with ginger, chilli, and soothing coconut milk. Simply boil vegetables until soft, then simmer with coconut.
Fruity, spicy aduki bean balls served with roasted root vegetables and a smooth white wine and miso-infused gravy.
A simple, hearty vegan salad packed with chili, herbs, and spices, featuring black beans, avocado, and fresh watercress.
Moist vegan cupcakes made with butternut squash and buckwheat flour, topped with a creamy tahini and maple syrup icing.
A healthy vegan smoothie packed with vitamins, flavored with eastern spices, and served as a chilled, nutritious breakfast or snack.
Moreish coconut taste bombs prepared by heating ingredients in a saucepan before baking into golden-brown domes.
Zesty, dairy-free cookies made with ground almonds and fresh thyme, pulsed into a dough and baked until golden and chewy.
A quick, no-cook vegan dish featuring julienned courgettes tossed in a creamy sun-dried tomato and butter bean pesto.
A healthy vegan warm salad featuring protein-rich quinoa, sautéed kale, and a creamy citrus tahini dressing.
A hearty, spiced vegan salad featuring roasted cauliflower, Puy lentils, and a tangy, creamy red pepper and cashew sauce.
An indulgent, low-sugar night-time treat made by blending coconut milk with carob, vanilla, and warming extracts.
Melt-in-the-mouth chocolate truffles infused with orange, topped with goji berries and orange zest for a perfect homemade vegan treat.
Sticky vegan tartlets featuring a nutty almond crust and a spicy, sweet ginger and prune filling.
A refreshing frozen treat made from freshly pressed apple juice, balanced with lemon and sugar, served with optional apple brandy.
A light, refreshing vegetarian salad featuring zesty orange segments and peppery watercress tossed in a simple citrus-infused olive oil dressing.
A refreshing summer sorbet made by crushing fresh berries, sieving out seeds, and churning with icing sugar.
A refreshing Italian-style strawberry frozen dessert made by sieving fresh fruit, adding lemon and sugar, then churning until frozen.
A traditional Indonesian salad featuring cooked and raw vegetables served with a rich, warm coconut and peanut dipping sauce.
Sweet date sheets filled with almond frangipane and pomegranate, wrapped in filo pastry, deep-fried until golden, and garnished with pistachios.
A refreshing frozen dessert made by blending fresh mangoes with icing sugar and lemon juice then churning until frozen.
Caramelize sugar, simmer with green tomatoes, vinegar, aromatics, and sultanas until thickened and reduced. Perfect for cheese sandwiches.
A vibrant, herby bulgur wheat salad with pistachios, raspberries, apricots, and pomegranate seeds. Perfect for buffets or as a side.
Potatoes sliced into chips, seasoned with garlic and thyme, then roasted in the oven until crisp and golden brown.
A quick vegetarian bruschetta featuring a blitzed pea and soya yoghurt spread seasoned with chilli and served on griddled bread.
A fragrant fruit preserve made by caramelising dried fruits and spices before simmering pears in a cider vinegar reduction.
A classic homemade condiment made by steeping finely chopped fresh mint with sugar, boiling water, and white wine vinegar.
Roast butternut squash wedges with fresh rosemary, thyme, garlic, and olive oil until golden-brown and tender.
Gently caramelize sugar and hazelnuts in a pan, then cool on a non-stick sheet and smash into pieces.
A simple herb-infused salad dressing made by combining oil, water, vinegar, and aromatics to infuse over one to pulse two days.
A simple two-ingredient vegetarian dessert made by caramelizing caster sugar and stirring in toasted macadamia nuts until set and crisp.