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Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
A rich, creamy seafood soup featuring bacon, firm white fish, and mixed shellfish simmered with potatoes and fresh herbs.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
Slow-cooked beef shin and pancetta braised with red wine, root vegetables, and tomato purée for a rich, hearty stew.
Slow-cooked turkey legs and wings with bacon, onions, and red wine, creating a rich and savory French-inspired poultry dish.
Slow-cooked beef in a rich red wine sauce served alongside creamy mashed potatoes and a savory pancetta mushroom garnish.
Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.
Slow-cooked spiced red cabbage puree served with oven-roasted pork tenderloin and tender, sweet glazed banana shallots.
A comforting traditional British steamed suet pudding filled with tender beef shin, served with rich marrow sauce and creamy mash.
A classic French boiled stew featuring beef brisket, chicken, sausages, and vegetables served with a savory pasta-enriched broth.
A hearty seafood stew featuring tender monkfish, spicy chorizo, and a rich yellow split pea and vegetable broth.
A rich, balanced pie featuring braised beef, smoked bacon, and fresh oysters in a flavorful dark ale and tarragon gravy.
Slow-braised pork belly infused with aromatics, ginger, and orange, served with tender root vegetables and a savory chicken stock reduction.
A simple, lightly spiced carrot soup made by sweating vegetables with cumin and curry powder, then blending until smooth.
An earthy, nutty Jerusalem artichoke soup blended with luxurious white truffle oil and topped with fresh chives.
Crispy five-spice sea bass served over braised puy lentils and a buttery mushroom fricassée with tomato concassé and herbs.
Elegant Dover sole and langoustines poached in white wine, served with steamed asparagus and a buttery wine reduction sauce.
A classic French veal stew simmered with aromatics, served with button mushrooms, cocktail onions, and a creamy velvet sauce.
Slow-cooked beef shin in red wine served alongside pan-fried vegetable potato cakes for a comforting, hearty meal.
A fresh seasonal vegetable soup featuring a vibrant homemade basil and parmesan pistou swirled in before serving with crusty bread.
A classic Scottish soup featuring roasted chicken, clarified stock, blanched leeks, and prunes for a traditional finish.
Unique seafood ragout featuring minced cuttlefish tentacles and wings served over flash-boiled frozen cuttlefish body 'noodles' with parmesan.
Succulent trout poached in a vegetable stock, served with a rich lemon sabayon, baby spinach, and cucumber ribbons.
A classic homemade pork pie with a rich meat filling and savory jelly inside a hand-raised pastry crust.
Slow-simmered Italian tomato sauce with handmade beef and lamb meatballs, enriched with herbs, pine nuts, raisins, and pecorino cheese.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
A restaurant-style dish of steamed mussels in a creamy white wine, garlic, and parsley sauce served with crusty bread.
Lighter than potato gnocchi, these spinach and ricotta balls are poached and served with a smooth, homemade tomato sauce.
A hearty, customizable vegetable soup packed with aromatics and spices, simmered until tender and blended until smooth.
Tender tripe boiled with aromatics, breaded in cracker crumbs, pan-fried until golden, and served with a tangy sauce gribiche.
Rich beef and red wine suet puddings served with creamy cauliflower purée, sherry-sautéed kidneys, parmentier potatoes, and crushed peas.
An easy take on the classic French chicken, bacon, and red wine stew cooked with mushrooms and pickling onions.
Hand-raised hot water crust pastry filled with seasoned pork and homemade savory jelly, chilled until perfectly set.
Succulent pork fillet stuffed with black pudding, wrapped in bacon, and served with a creamy apple and cider sauce.
Succulent pork chops seared then simmered in cider sauce, served with sweet caramelized apples, mushrooms, bacon, and creamy mustard sauce.
Golden-brown Yorkshire puddings served with crispy black pudding and a rich homemade beer and onion gravy.
Crispy filo pastry nests filled with marinated roasted vegetables and served with fragrant boiled wild rice and fresh herbs.
A classic Italian soup packed with vegetables, bacon, and pasta, simmered in a savory stock and topped with Parmesan.
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
A sophisticated leek and potato soup topped with tender, crispy fried ox tongue and a delicate poached egg.
An unusual twist on classic risotto featuring tender braised squid, diced potatoes, mushrooms, and aromatic spices in a rich stock.
Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.