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Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
A classic French dish of tender baby vegetables and artichokes simmered in white wine and chicken stock.
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.
Juicy lamb strips with pickled vegetables, toasted cashew nuts, and fresh salad leaves in a sweet and spicy chilli dressing.
Succulent lamb loins roasted and basted in a sticky homemade Thai-style chilli jam, served with refreshing pickled root vegetables.
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.
Succulent braised lamb served with light spinach and ricotta dumplings and fresh spring vegetables in a savory lamb stock sauce.