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Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.
Grated apples soaked in calvados are folded into a buckwheat batter, fried until golden, and served with chilled cream.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Glazed duck breasts baked until tender, served with slow-sweated Savoy cabbage, garlic, onions, and crispy streaky bacon.
Pan-fried pork loin steaks served with a tangy apricot reduction and a fresh, crunchy red cabbage and carrot coleslaw.
Savory minced pork, spices, apricots, and pistachios baked in puff pastry. Served with a braised cabbage, pear, and pomegranate salad.
A refreshing frozen treat made from freshly pressed apple juice, balanced with lemon and sugar, served with optional apple brandy.
A retro dessert featuring genoise sponge, smooth apple purée, and vanilla ice cream topped with scorched meringue and brandy-sautéed apples.
Pan-seared pork chops served alongside slow-roasted stock-infused potatoes, caramelized onions, and Calvados-soaked fruit stuffed apples.
An indulgent sticky toffee pudding flavored with apple purée, topped with sliced apples and a boozy calvados caramel sauce.
A delicious vegetarian tart featuring homemade raspberry jam, buttery shortcrust pastry, almond frangipane, and tender poached pear slices.
A quick banana traybake with a sticky caramel topping, warm spices, and pecans, served upside down in neat squares.
A sweet yeast-based raisin cake topped with caramelized calvados-infused apples, featuring a cinnamon-spiced dough and roasted almond decoration.
An easy puff pastry apple tart laced with calvados and served with soft, homemade vanilla Chantilly cream.
A festive roast goose stuffed with sushi rice, porcini mushrooms, and cherries, served with crispy goose-fat potatoes and gravy.
Roast pork loin with crispy crackling, fluffy potatoes, and a rich gravy made with Calvados and quince paste.
Crisp shortcrust pastry cases filled with a luscious simmered fruit and alcohol mixture, baked until golden and sprinkled with sugar.
Pan-seared Bramley apples baked until tender and served with a rich, whisked Calvados-infused egg custard.
Crispy deep-fried onion and goat cheese stacks served with a zesty, herb-infused marinated red cabbage salad.
Pan-seared and oven-roasted teal served with crispy sweet potato chips and a tangy marinated red cabbage salad.
A simple tart topped with buttery soft apples, cream, and calvados, baked until the apples are caramelized and set.
A comforting pudding featuring butter-coated baked apples nestled within a light, melting semolina soufflé and dusted with icing sugar.
Apples are cored, buttered, and sugar-rolled before baking, served with a rich caramel Calvados sauce and toasted nut garnish.
Rich dark chocolate fondants served with buttery caramelised pears and a fragrant Calvados-infused vanilla cream dessert.
Rich steamed puddings featuring spiced sponge, softened apples, and a decadent toffee sauce served with warm custard.
Quick pork tenderloin medallions served with creamy apple-sage sauce and a side of tender leeks and flageolet beans.