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Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
A rich stew featuring chicken, chipolatas, mushrooms, and black pudding in a reduced wine and stock sauce with parsley croutons.
Premium pork sausages braised in a rich red wine sauce, served inside a piped border of golden-brown apple-infused Duchess potatoes.
A flavorful turkey meatball stir-fry with shredded cabbage, ginger, and chili, served in a savory soy and wine sauce.
Succulent turkey breast wrapped in mushrooms, savory pancakes, and puff pastry, served with a fresh tomato and cucumber salsa.
A classic French dish of tender baby vegetables and artichokes simmered in white wine and chicken stock.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Poach chicken in milk, sauté vegetables and bacon, combine in a light sauce, and bake under puff pastry lids.
A perfect steak sandwich featuring seared sirloin, sautéed onions, mushrooms, peppers, and melted cheese on a toasted roll.
A classic hot and sour soup with prawns, mushrooms, and fragrant aromatics. Quick, flavorful, and easy to prepare.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
A complex, multi-component dish featuring herb-infused snails, savory oat porridge, and a rich, fragrant garlic and parsley snail butter.
A comforting classic featuring slow-simmered beef in rich ale gravy topped with golden, flaky puff pastry.
A comforting pie featuring tender stewed beef, button mushrooms, and carrots topped with a golden-brown crisp puff pastry crust.
Slow-cooked beef in a rich red wine sauce served alongside creamy mashed potatoes and a savory pancetta mushroom garnish.
A traditional savory meat pie featuring homemade puff pastry, tender beef stew, and kidneys, served with creamy mashed potatoes.
A quick version of the French classic using pre-cooked chicken, red wine, pancetta, mushrooms, and a touch of cream.
Slow poached chicken in a creamy tarragon and mushroom sauce served alongside oven-roasted banana shallots and buttery garden peas.
A classic French chicken dish cooked in a wine and tomato sauce, served with smooth, buttery mashed potatoes.
Tender chicken pieces cooked in a white wine sauce with pancetta and mushrooms, served alongside creamy mashed potatoes.
Chicken pieces fried until golden, simmered in a wine and tomato sauce with mushrooms, shallots, served with crispy straw fries.
A comforting classic featuring jointed chicken simmered with mushrooms in a rich cream sauce, served over smooth buttery mash.
Pan-seared fillet steaks served with a creamy mushroom and tarragon sauce and crispy deep-fried matchstick potatoes.
Beef tomatoes stuffed with lamb mince and mushrooms, served with a rich, homemade garlic and tomato sauce.
Monkfish in a creamy stock sauce served alongside piped mounds of smooth, golden-brown baked mashed potatoes.
Succulent poached chicken in a creamy tarragon and mushroom sauce, served with crispy, garlic-infused fried potatoes.
A classic crown of lamb filled with tarragon-infused stuffing, served alongside elegant, golden-brown piped duchess potatoes.
Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.
Seared sirloin steak served with a rich brandy mushroom cream sauce, herb-roasted potato wedges, and glazed honeyed baby carrots.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Exquisite slow-cooked beef paired with handmade mushroom tortellini, creamy horseradish mash, braised cabbage, and a rich red wine reduction sauce.
A low-calorie, quick stir-fry featuring pork tenderloin, mushrooms, peppers, and mangetout in a savory ginger and soy sauce.
A quick vegetarian stir-fry featuring button mushrooms tossed with aromatics, chilli sauce, and Shaoxing rice wine for maximum flavor.
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
A fresh vegetarian stir-fry featuring blanched artichokes, broad beans, and Chinese leaves tossed with mushrooms and citrus.
Succulent beef strips in a creamy mushroom sauce served alongside perfectly seasoned, oven-baked long-grain rice pilaf.
Gently smoked haddock fillets served with spinach, poached eggs, and a rich white wine cream sauce with Monte Carlo panache.
Rich mushrooms cooked in sherry and cream served over tangy nutmeg-spiced mashed potatoes with sautéed leeks and cabbage.
Pan-fried veal served with a rich, garlic-infused mushroom cream sauce and fresh herbs.
Pan-fried fillet steaks served with a savory tomato and pepper sauce alongside sautéed ackee, mushrooms, and vibrant Caribbean spices.
Homemade buttery crumpets topped with crisp pancetta, golden button mushrooms, and perfectly fried duck eggs for a brilliant brunch.
A rich beef stew braised with mushrooms and potatoes, topped with a golden pastry crust and served with pickled onions.
A hearty seafood stew featuring tender monkfish, spicy chorizo, and a rich yellow split pea and vegetable broth.
Succulent poussin stuffed with mushroom farce and herb butter, served with crispy bacon rösti and a butter-glazed vegetable medley.
Savory pork and beef meatballs oven-finished and served with a rich, creamy mushroom sauce, kale, potatoes, and redcurrant jelly.
A light Beef Wellington featuring a savory mushroom and tarragon topping, wrapped in crisp pastry and served with creamy sauce.
A comforting coq au vin style casserole featuring chicken breasts, red wine, shallots, and mushrooms, served with mashed potatoes.
A quick lasagne made with browned sausage meat, creamy spinach, mushrooms, and a simple tomato thyme sauce topped with cheese.
A comforting beef stew with red wine, porcini mushrooms, and root vegetables, perfect for dinner parties and served with mash.
A light Russian-inspired dish featuring salmon, flavored rice, and mushrooms wrapped in crisp filo pastry and served with yogurt sauce.
Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.
Pan-fried grey mullet fillets served on a bed of stir-fried vegetables with a creamy white wine and lemongrass sauce.
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.
Scallops and mushrooms in a creamy sauce, piped with smooth potato, baked until golden, and served over broccoli-flecked couscous.
A classic French veal stew simmered with aromatics, served with button mushrooms, cocktail onions, and a creamy velvet sauce.
A cream-based pasta dish featuring buckwheat noodles, smoked salmon, and fresh herbs including dill and chives.
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
A comforting vegetarian soup featuring homemade vegetable stock, tender potatoes, fresh parsley, and a touch of cream for richness.
Lambs' kidneys pan-fried with onions, lardons, and mushrooms, deglazed with vinegar and gravy, then served on thick crusty toast.
Spiced marinated chicken thighs served alongside a quick, flavorful one-pot rice with mushrooms, peas, and tomatoes.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
Sauté vegetables in olive oil, add water and aromatics, then boil and strain to create a fresh vegetable stock.
A fun puff pastry pizza topped with sautéed courgettes, peppers, onions, and mushrooms, finished with grated cheese and baked.
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
A comforting pork and mushroom pie topped with fluffy mashed potatoes, served with spiced mustard seed and chili green beans.
Elegant turbot and scallops braised with shallots and wine, served with a seaweed, cucumber, and girolle mushroom butter sauce.
A nutritious one-pot vegetable and bean chilli served with brown rice, enriched with spices, cocoa solids, and fresh herbs.
Succulent chicken breasts simmered in an earthy morel and sherry cream sauce, served with tender butter-braised leeks.
Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.
Chicken breasts gently poached with seasonal vegetables and a variety of wild mushrooms, finished with a fresh tomato persillade.
Succulent beef fillet strips and mushrooms in a creamy paprika sauce, served alongside crispy, deep-fried hand-cut matchstick potatoes.
Individual baked eggs over sautéed mushrooms and onions, finished with cream and cheese, served with a fresh herb salad.
Pan-fried John Dory fillets served in a rich tomato and caper sauce with homemade fish stock.
Marinated button mushrooms threaded onto skewers and griddled until tender, served on a fresh Savoy cabbage leaf.
A comforting, creamy chicken and mushroom pie made with a homemade roux and topped with ready-made short-crust pastry.
A rich beef and chicken liver bolognese with peppers and mushrooms served over spaghetti with grated parmesan cheese.
A distinctive seafood risotto featuring a unique Byzantine spice mix, homemade fish stock, and a variety of fresh Mediterranean seafood.
Succulent lamb shoulder simmered with vegetables and herbs, topped with puff pastry and baked until golden and tender.
Creamy chicken and mushroom stroganoff topped with puff pastry and baked until golden and crisp in individual ovenproof dishes.
Vegetarian filo pastry parcels filled with creamy mushrooms and leeks, served with a rich, reduced port wine and mushroom sauce.
A lighter classic lasagne featuring lean beef, colorful peppers, mushrooms, and cottage cheese topped with bubbling cheddar cheese.
Pan-fried whole trout stuffed with a flavorful mixture of mushrooms, breadcrumbs, lemon zest, mint, and toasted flaked almonds.
A hearty beef stroganoff featuring braising steak, peppers, and mushrooms in a creamy paprika and yoghurt sauce.
A delicious Japanese stew featuring caramelised thin-sliced beef, tofu, and a variety of mushrooms simmered in a dashi-soy sauce.
A hearty chicken stew packed with vegetables, topped with fluffy potato-infused dumplings and baked until golden and bubbling.
A hearty classic French chicken stew with mushrooms, onions, and tomatoes, designed to serve a large group of people.
An easy take on the classic French chicken, bacon, and red wine stew cooked with mushrooms and pickling onions.
Quick vegetarian kebabs served with fluffy couscous and a zesty herb salsa verde, perfect for griddling or barbecuing.
A comforting steamed pudding featuring layers of tender braised beef, stout, and mushrooms encased in savory parsley suet pastry.
Succulent pork fillet stuffed with black pudding, wrapped in bacon, and served with a creamy apple and cider sauce.