A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Savory Parmesan shortbread bites, baked from a dough of flour, butter, egg yolk, and Parmesan, served hot and dusted with cheese.
Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.
Simmer blueberries with sugar and spices, top with toasted muesli crumble, and serve with sweetened honeyed mascarpone.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Indulgent marbled chocolate mousse served alongside oranges cooked in a rich, buttery caramel sauce.
Delicious festive mince pies featuring a crumbly almond pastry filled with quality mincemeat and baked until golden brown.
A quick microwaveable ginger sponge pudding made by blending ingredients, pulsed with egg, and served warm with Greek-style yoghurt.
Oranges and pears caramelized in a buttery sugar syrup with cinnamon and brandy, served with creamy vanilla-infused Greek yoghurt.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
Thick blueberry-studded pancakes served with a spiced red wine and blueberry reduction sauce for a delicious vegetarian breakfast.
A quick vegetarian dessert featuring layers of buttery filo pastry filled with quince paste and fresh orange segments.
Crispy filo pastry triangles filled with spiced apple, raisins, and pistachios, then deep-fried until golden and delicious.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
A classic British dessert featuring softened stewed apples topped with a light, golden sponge cake layer and baked until puffy.
A deliciously moist vegetarian cake made with whole pulped oranges, ground almonds, and eggs.
Simple baked rhubarb macerated with sugar and vanilla, perfect served with Greek-style yoghurt or ice cream.
A creamy ricotta cheesecake baked with raspberries, served with a rich chocolate-raspberry sauce and vanilla ice cream.
Grated celeriac is fried in butter, mixed with cream and Stilton, then baked until golden and bubbling.
A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Pan-fried pancetta-wrapped red mullet served over crisp, homemade sweet potato cakes and garnished with fresh basil leaves.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.
Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
A traditional vegetarian tart featuring rich curd cheese, sweet raisins, and zesty lemon in a crisp shortcrust pastry shell.
A light no-bake cheesecake made by blending tofu, coconut cream, and citrus, then chilled on a buttery biscuit base.
A classic vegetarian dessert featuring spiced apples, sultanas, and orange zest rolled in crisp, buttered filo pastry layers.
Fresh oysters topped with a sautéed mixture of buttery spinach, onions, parsley, and breadcrumbs, then grilled until golden-brown.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
A quick vegetarian dessert featuring caramelised figs topped with crisp puff pastry and orange zest, baked until golden brown.
A crisp pastry base topped with caramelised mango slices and served with sweet, soft-peaked Chantilly cream.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Crispy battered herbs served with pan-fried sea trout and a zesty sesame soy dipping sauce.
Fluffy pancakes topped with honey-roasted mango slices, prepared with a hint of lime and golden butter.
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
Succulent paprika-spiced prawns served over a refreshing linguine salad featuring roasted Romano peppers, fresh coriander, lemon, and chilli.
Pan-fried mint-infused pastry topped with fresh plums and sugar, served alongside a rich vanilla-seeded whipped cream.
Tender samphire blanched in boiling water and tossed with creamy butter, seasoned simply with salt and black pepper.
Seared sirloin served with turmeric potato slices, a smooth pea purée, and a glossy red wine reduction sauce.
Pan-fried haddock served with boiled sweet potatoes, peas, and a spicy lemon parsley butter sauce.
Pan-seared steak served with a gooey Brie-filled potato rosti and blanched green beans for a decadent single-serving meal.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
Blanch green beans, caramelize pear slices in butter and sugar, then toss with grated carrot, coriander, brie, and lemon dressing.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
A showstopper trifle featuring tiered layers of coconut lady fingers, lemon curd, fruit glaze, custard, and toasted meringue topping.
Handmade filo pastry filled with almond, orange, and date cream, rolled into a coil and baked until golden and crisp.
A beautifully moist tea cake laced with ginger wine and whisky, featuring spice and mixed dried fruits.
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
Wholesome bran muffins made with mashed bananas, lemon-infused milk, and raisins, baked until golden brown and perfectly risen.
Chocolate whoopie pies with marshmallow cream, served with crunchy salted peanut brittle and a creamy peanut butter milkshake shot.
Slow-cooked beef braised in red wine and stock, served with a traditional Irish spring green and onion potato mash.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
A rich baked macaroni pasta dish featuring sautéed artichoke hearts, crispy bacon, and a smooth, creamy three-cheese sauce topping.
Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.
A Scandinavian-inspired fish pie featuring tuna, pasta, and caraway seeds topped with crisp breadcrumbs and anchovies.
A fragrant vegetarian meal featuring crispy onion bhajis, protein-rich spiced split pea dhal, and buttery almond-infused basmati rice.
A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.
A rough enclosed pastry tart filled with raspberry jam and almond frangipane, baked until golden and crisp.
A delicious vegetarian tortilla made with mashed potato, fresh spinach, aromatic herbs, and cardamom, baked until perfectly set.
A whole roasted chicken stuffed with pancetta, ham, and bread, served with creamed sweetcorn and herbed potatoes.
A quick soda bread loaf topped with caramelized balsamic onions, salty prosciutto, and melted Manchego cheese perfect for picnics.
A light, summery dish featuring tender cuttlefish, grilled watermelon, and spiced caramelized almonds served with a fresh radish salad.
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Seared rib-eye beef served with a warm fermented chilli and lemongrass dressing, fresh cucumber, and aromatic mint leaves.