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Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Steamed brill fillets seasoned with soy, sake, and mirin, baked inside banana leaves with fresh ginger and aromatic herbs.
Simply fried brill fillets served in a creamy cider and clam sauce with seasonal vegetables and fresh herbs.
Pan-seared brill fillet served with sautéed potatoes, olives, and a homemade black olive tapenade, garnished with tomatoes and lemon.
Wine-poached brill fillets served alongside a rich, creamy colcannon mash with cabbage and spring onions, finished with a butter sauce.
Gourmet battered fish served with homemade tartare sauce, minted pea purée, and double-cooked hand-cut chips for a classic pub experience.