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A classic Indian-inspired chicken pie featuring coconut milk, aromatic spices, and a crunchy seed-crusted puff pastry topping.
Spiced roast chicken marinated in vindaloo paste, served with a rich gravy and zesty masala sweetcorn accompaniment.
Pan-fried mutton with colorful root vegetables, reduced red wine sauce, and golden potato slices.
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Succulent roast pork loin served with caramelized carrots infused with cumin, passion fruit, and aromatic smoked salt.
Slow-cooked beef short ribs in red wine and veal jus, served with creamy mash, wild mushrooms, and glazed baby carrots.
A spiced wholemeal carrot cake with toasted pecans, coconut, and dried fruit, topped with cream icing and glazed baby carrots.
A comforting chicken and wild mushroom pie served with glazed baby carrots and peas for a complete meal.
Pan-seared chicken breasts roasted until tender, served with baby carrots glazed in a sweet herb syrup.
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Sausages baked in a crispy mustard batter served with glazed baby carrots, peas, and a rich veal jus.
Handmade crab-filled pasta served in a vibrant, blended pea and parsley broth with tender baby vegetables and fresh chervil.
A warming French lamb stew served with suet rosemary dumplings and oven-roasted parsnips and red onions.
Slow-roasted pork shoulder served with creamy mashed potatoes, glazed baby carrots, and homemade apple sauce.
Toasted ciabatta topped with a rich cheese sauce and served with a homemade sweet carrot and peach chutney.
Seared sirloin steak served with a rich brandy mushroom cream sauce, herb-roasted potato wedges, and glazed honeyed baby carrots.
Baby carrots glazed with butter, sugar, chilli powder, and red wine vinegar, finished with fresh parsley garnish.
Pan-fried quail breasts on skewers served alongside tender baby carrots cooked in a sweet and tangy coriander-spiced glaze.
A comforting chicken casserole featuring a creamy sauce, blanched broccoli, water chestnuts, and golden fried onions served with baby carrots.
Classic French-style fillet steak topped with melted spiced herb butter, served with fondant potatoes and glazed baby vegetables.
Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.
A refined, chilled lobster broth served with lobster meat, blanched vegetables, and fresh herbs, perfect for an elegant appetiser.
Roasted winter vegetables served over a rich walnut paste and drizzled with a creamy, zesty horseradish dressing.
Short-roasted baby carrots glazed with melted butter and fresh orange juice until tender and sticky.
Seared fillet steak served with creamy spinach sweet potato mash, citrus-glazed baby carrots, and caramelized balsamic red onions.
Succulent poussin stuffed with mushroom farce and herb butter, served with crispy bacon rösti and a butter-glazed vegetable medley.
Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.
Slow-cooked lamb shanks in a rich red wine sauce served with boiled and pan-fried seasonal root vegetables and fresh parsley.
Seared rack of lamb with a herbed pine nut crust, served alongside red wine reduction and tender griddled baby carrots.
A creamy vegetarian gratin featuring sliced potatoes and baby carrots baked with lemon zest until golden brown.
Tea-smoked salmon fillet served with wilted nutmeg spinach, sugar-glazed carrots, and a creamy red pepper coulis.
Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.
Succulent pan-seared lamb fillet served over honey-glazed baby carrots with a fresh homemade pine nut and basil pesto dressing.
Seared water buffalo steaks topped with bone marrow crust, served with buttery fondant potatoes and tender glazed baby carrots.
Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.
Pan-seared sirloin steak layered with melted Brie, served alongside roasted baby carrots and a vibrant sautéed sweetcorn and pea medley.