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A quick and creamy soup made with sautéed chard and baby leeks, finished with double cream and crispy pancetta.
A quick and healthy stir fry featuring pork fillet, purple sprouting broccoli, and peppers cooked in a wok.
Pork fillet stuffed with prunes, oven-roasted, and served with sautéed sweet potatoes and chargrilled baby leeks.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
A delicious Chinese-inspired stir-fry featuring langoustines, fresh samphire, leeks, and spring onions cooked quickly in a hot wok.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.
Exquisite double-baked cheese soufflés served alongside a vibrant dandelion salad with caramelized walnuts and a tangy mustard vinaigrette.
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
Handmade crab-filled pasta served in a vibrant, blended pea and parsley broth with tender baby vegetables and fresh chervil.
An indulgent, twice-baked vegetarian soufflé served with roasted shallots, pan-fried mushrooms, and chargrilled baby leeks for a sophisticated meal.
Pan-fried cod served with scorched baby leeks, a buttery caper sauce, and a tangy red wine vinegar reduction.
Pan-fried smoked eel served with steamed vegetables, fresh pea shoots, and a rich buttery clam and white wine sauce.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Pan-fried sea trout served with cauliflower purée, seasonal vegetables, and a luxurious champagne and cream sauce foam.
A refined, chilled lobster broth served with lobster meat, blanched vegetables, and fresh herbs, perfect for an elegant appetiser.
Pan-fried spicy trout served with crushed buttery new potatoes and honey-glazed stir-fried vegetables.
Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.
Succulent poussin stuffed with mushroom farce and herb butter, served with crispy bacon rösti and a butter-glazed vegetable medley.
A whole turbot baked until tender, served with a rich red wine tartare dressing and scorched baby leeks.
A creamy vegetarian soup made by sautéing fennel, leeks, and onion, then simmering in stock and blending with cream.
A creamy vegetarian soup made with sautéed leeks and potatoes, finished with crumbled blue cheese for a bold flavor.
Seared spiced lamb simmered in stock, served with caramelized baby leeks, grated dark chocolate, and creamy Greek yoghurt.
Roasted sole served with spiced potatoes and a white wine cream sauce, garnished with parsley and lime.
Succulent scallops baked in shells with cherry tomatoes, leeks, and a zesty white wine butter sauce, finished with sesame oil.
Steamed sole fillets rolled with baby leeks, served alongside creamy mustard-infused new potato mash and fresh herbs.
Blend venison and leeks into meatballs, pan-fry, and serve with red wine gravy and deep-fried honeyed parsnip ribbons.
Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.
Lamb and pork meatballs combined with fresh apple and peppers, served in a homemade tomato and vegetable sauce.
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.