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A creamy vegetable soup made by simmering sprouts, potatoes, and shallots in chicken stock before blending with double cream.
A fresh salad featuring shredded Brussels sprouts and orange dressing, topped with creamy brie slices for a simple vegetarian dish.
Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Blanch and sauté Brussels sprouts in butter, then sear pepper-crusted sirloin steaks and finish with a red wine deglaze.
Quickly fry shredded sprouts with crispy bacon, chestnuts, and lemon juice, topped with optional crunchy golden-brown breadcrumbs.
Healthy pub classic featuring baked potato chips, caramelized pineapple, lean gammon steak, and stir-fried Brussels sprouts.
Brussels sprouts boiled briefly then pan-fried with garlic and fresh herbs before roasting in the oven until tender.
Blanched Brussels sprouts sautéed with diced ham and toasted sesame seeds in a blend of oil and bubbling butter.
Fruity, spicy aduki bean balls served with roasted root vegetables and a smooth white wine and miso-infused gravy.
Rich roasted bone marrow served with pan-seared sirloin steak, a classic bordelaise sauce, and nutty sautéed Brussels sprouts.
Blanch Brussels sprouts then sauté them with crispy pancetta for a simple and savory side dish.
Double-cooked pork belly served with crispy bacon cabbage, Brussels sprouts, rich red wine jus, and smooth Bramley apple sauce.
Pan-seared pork chops served with a flavorful stir-fry of Brussels sprouts, chestnuts, red onion, and white wine.
A failsafe step-by-step guide to roasting beef with Yorkshire puddings, roast potatoes, gravy, and a variety of seasonal vegetables.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
Blanched Brussels sprouts stir-fried with turkey, onion, garlic, and orange juice, finished with sesame seeds and fresh herbs.
Boil Brussels sprouts until tender, then sauté with crispy streaky bacon and butter until golden-brown and slightly charred.
Turkey and Brussels sprouts burgers served with poached eggs and a homemade zesty cranberry relish.
Chicken thighs rubbed with paprika and orange zest, roasted until juicy and served over honey-glazed, golden-fried Brussels sprouts.
Pan-fried Brussels sprouts with crispy pancetta, softened onions, and chestnuts for a flavorful festive side dish.
A quick vegetarian soup featuring sautéed onions, blanched Brussels sprouts, garlic, stock, cream, and melted cheddar cheese.
Boiled Brussels sprouts are baked in a rich, creamy cheese sauce until golden brown and garnished with fresh chives.
Boil trimmed sprouts until tender, then toss with browned butter, fresh orange zest, and roasted hazelnuts for a flavorful side.
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
A festive Boxing Day bubble and squeak incorporating leftover goose, ham, pumpkin, stuffing, and roast potatoes fried with juniper berries.
A comforting vegetarian pasta bake layering sprouts, potatoes, and multiple cheeses, finished with a fragrant sage and garlic butter.
A festive side dish featuring shredded sprouts tossed with sweet caramelised onions and crunchy toasted almonds in butter.
A quick aromatic curry featuring browned Brussels sprouts and potatoes simmered with spices, orange juice, and sesame seeds.
A vegetarian stew featuring sautéed Brussels sprouts, sweet potato, and leeks, served with fresh herbs and soft-boiled eggs.
A nutritious vegetarian curry featuring soaked moong lentils, shredded sprout tops, and Brussels sprouts seasoned with aromatic spices.
A side dish where Brussels sprouts are boiled, refreshed, and combined with crispy bacon lardons and garlic-infused double cream.
Pan-seared prosciutto-wrapped guinea fowl served with a creamy mushroom risotto, roasted brussels sprouts, and a savory red wine reduction.
Vegetarian puff pastry pies filled with roasted beetroot, Wensleydale cheese, and cranberries, served alongside spicy wasabi-buttered roasted new potatoes.
Brussels sprouts halved and fried in butter with crispy smoked bacon and toasted almonds for a delicious side dish.
Crispy chickpea-battered Brussels sprouts and green beans served with a refreshing mint and lime yogurt dipping sauce.
A delicious vegetarian quiche using Christmas leftovers like sprouts and potatoes, served with a crunchy chestnut coleslaw.
Blanch sprouts, sauté with bacon and almonds, simmer in cream, top with parmesan breadcrumbs, and bake until golden brown.
Roast salmon parcels stuffed with a prawn mousse, served alongside shells-on Mediterranean prawns and tender stir-fried Brussels sprouts.
Chargrilled pheasant served with a rich reduction of red wine and creamy Brussels sprouts with chestnuts and smoky bacon.
Boil and mash sweet potatoes, sauté with onions and sprouts, then serve with honey-mustard glazed griddled gammon steaks.
Vegetarian quiche featuring Stilton and quince paste, served with a unique side of roasted Brussels sprouts and marinated pomelo.