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Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
A creamy store cupboard risotto made with frozen peas, white wine, and pecorino cheese, finished with fresh mint.
A festive platter of spiced sirloin and roasted vegetables served with garlic dressing and crispy sesame prawn toasts.
A savoury winter bake featuring layered beetroot, leeks, ham, and a cheesy béchamel sauce topped with parmesan.
A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.
Golden roast parsnips seasoned with a light dusting of cayenne pepper and sugar, then baked until glorious and crisp.
A soupy, Asian-style vegetable dish with aromatic spices, coconut milk, and a tangy rice vinegar finish.
Crispy pan-fried vegetable rosti served with sliced rump steak in a savory garlic, herb, and red wine reduction sauce.
A delicious meat-free savoury tart featuring roasted beetroot, peppers, and carrots topped with puff pastry and a fresh radish dressing.
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
Savoury vegetable-themed canapés featuring choux pastry tomatoes, pastry carrots with hummus, and cheesy cauliflower scones with herbed purée.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
A quick and healthy vegetarian side dish featuring steamed spring greens finished with a touch of butter and seasoning.
Chicken legs steamed over a fragrant vegetable broth, served with root vegetable batons and a light butter sauce.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Blanch Brussels sprouts then sauté them with crispy pancetta for a simple and savory side dish.
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
A lightly spiced parsnip soup served with wilted spinach and pan-seared scallops for a luxurious finish.
Succulent pot-roasted chicken served with smooth cauliflower purée, tender root vegetables, and a rich reduced-stock gravy.
Crunchy deep-fried vegetables served with a zesty Japanese citrus dipping sauce, garnished with spring onions, chilli, and coriander cress.
Thai-flavoured chicken thighs and chunky vegetables simmered in coconut milk, served with steamed basmati rice and hand-made fried flatbread.
A creamy blended pea soup served with homemade savory blue cheese scones. Quick, comforting, and packed with flavor.
A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.
A rich tomato sauce with soft aubergine, courgette, and peppers, slow-cooked with fresh basil and garlic.
A crunchy seasonal vegetable pickle preserved in a sweet and spicy vinegar brine with sesame, garlic, and chillies.
A healthy lamb shepherd's pie featuring hidden grated vegetables and a cauliflower-potato mash topping, perfect for fussy eaters.
A healthy, oven-baked vegetable tagine with sweet potato, chickpeas, and apricots, perfect for freezing and full of Moroccan-inspired spice.
A super-healthy three-step risotto packed with vegetables and chicken, baked in the oven until the rice is tender.
Moist, nutritious muffins packed with grated vegetables and raisins, perfect for children's lunchboxes and healthy snacking.
Blanched lettuce leaves drizzled with a simple mixture of savory oyster sauce and groundnut oil.
Savoury minced beef and carrots topped with softened leeks and creamy mashed potatoes, then baked until golden and crisp.
A quick Indian-style stir-fry using leftover roast beef served alongside spiced broccoli and sweet-and-sour butternut squash.
Slow-cooked beef short ribs in a rich beer gravy served with buttery salsify and mashed turnips.
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.
Boil green beans, broad beans, and mangetout, then toss with a zesty mint and caper butter sauce.
A sophisticated ratatouille-style dish featuring roasted aubergines, peppers, and courgettes arranged in a pretty spiral with tomato sauce and Gruyère.
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Crispy fried gnocchi served with a homemade broccoli, chili, and pine nut pesto alongside smoky griddled green vegetables.
Crispy battered vegetables deep-fried until golden, topped with a zesty plum and lime sauce and crushed cashew nuts.
Grilled courgette and aubergine layered with chilled polenta squares and topped with a fresh, herby tomato sauce vierge.
A healthy, budget-friendly soup made with cannellini beans, carrots, and tomatoes that is perfect for freezing and reheating.
A hearty vegetarian hotpot featuring stewed onions, tomatoes, beans, and courgettes topped with a tangle of carrots and beetroot.
Grilled sweetcorn cobs served with a smooth, smoky anchovy-spiked chilli and herb butter for a flavorful barbecue side dish.
A French-style onion soup featuring chicken stock, cavolo nero, and a rich blue cheese and Gruyère baguette crust.
Succulent pork loin stuffed with savory sausage meat and pine nuts, served alongside a classic, slow-cooked vegetable ratatouille.
Crispy deep-fried vegetables served with a zesty lemon and soy dipping sauce, garnished with chives and lemon wedges.
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
A quick aromatic curry featuring browned Brussels sprouts and potatoes simmered with spices, orange juice, and sesame seeds.
Tender lamb shoulder slow-roasted on bones, served with baby gems, beetroot, and chard braised in their own sweet juices.
A creamy vegetable soup blended with Stilton cheese, served with a rich, golden-brown Stilton and egg yolk rarebit toast.
Mediterranean-style vegetables hollowed and stuffed with a savory herbed rice mixture, then baked until tender and flavorful.
A quick soup made by simmering Jerusalem artichokes with lemon and stock, then blending until smooth and drizzling with oil.
A quick and spicy vegetable curry featuring potatoes, cauliflower, and aromatic spices simmered in a savory stock.
Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.
A traditional vegetable bake featuring layers of fried potatoes, aubergines, and peppers topped with Manchego cheese and tomato sauce.
A hearty vegetable stew of squash, leeks, and cavolo nero topped with a buttermilk-style herb crust and basil dressing.
Blanch sliced carrots then simmer in ginger beer, butter, and sugar until a sweet, glossy glaze forms.
A hearty, customizable vegetable soup packed with aromatics and spices, simmered until tender and blended until smooth.
A flavorful vegetable gratin featuring chard, tender new potatoes, and a savory Mediterranean olive paste topped with melted cheese.
Vegetables are gently cooked in butter and water until meltingly tender and naturally sweet in a covered pan.
A delicate German soup made with white asparagus stalks and tips, thickened with crème fraîche, egg yolks, and sherry.
Transform a glut of vegetables into a delicious homemade pickle by salting, simmering in vinegar, and thickening with spices.
A beautiful Latvian-inspired layered salad featuring potatoes, fresh vegetables, beetroot, and egg, perfect for a Scandinavian-style smorgasbord.
Stir-fry spring greens with crispy bacon and hazelnuts for a flavorful, quick side dish featuring savory and crunchy textures.
A stunning Korean salad featuring julienned mouli, onion, and spring onions tossed in a spicy, fermented dressing.
Vegetarian roast featuring potatoes, parsnips, and onions seasoned with mixed herbs and roasted with burst cherry tomatoes.
Roast corn on the cob seasoned with spiced butter alongside a homemade, smoky, charred onion ketchup.
Boiled beetroot wedges served with a vibrant fresh herb, caper, anchovy, and lemon green sauce.