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Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Succulent pheasant crowns served with crispy pancetta chestnut stuffing, blanched cavolo nero, and sautéed wild mushrooms.
Succulent roasted quails served with zesty cranberry sauce, spiced stir-fried potatoes, and seasonal vegetables for a festive Chinese-style feast.
Vegetarian spring rolls filled with mushrooms, bamboo shoots, and vegetables, fried until perfectly crisp and served with sweet chilli sauce.
A quick, healthy vegetarian pasta dish featuring blanched kale, chickpeas, lemon, and pecorino cheese ready in twenty minutes.
A gluten-free vegetarian minestrone using julienned butternut squash strands instead of pasta, simmered with chickpeas, tomatoes, and cavolo nero.
A quick beef stir fry with cavolo nero and black bean sauce, served over fluffy long grain rice.
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
A vegetarian frittata featuring sautéed shallots, cavolo nero, and peppers, topped with melted Pont l'Évêque cheese and oven-baked.
Seared calves' liver served with crispy straw fries, battered onion rings, sautéed cavolo nero, and a rich flambéed Diane sauce.
Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.
A traditional Italian dish of tender pork shoulder poached in seasoned milk with lemon, sage, potatoes, and wilted greens.
Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.
Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.
Sirloin steak served French style with a hearty red wine sauce, sautéed mushrooms, and tender potatoes with cavolo nero.
Turkey slices filled with Gruyère, ham, and sage, pan-fried and served with brown butter sauce and seasonal greens.
Poached sea bass served with creamed cavolo nero, sautéed ceps, and crispy deep-fried oysters in a rich red wine reduction.
Roasted guinea fowl served with traditional creamy bread sauce, savory jus, and sautéed lemony kale and cavolo nero.
Veal escalope stuffed with Gruyère and herbs, served with a rich red wine reduction and sautéed cavolo nero.
Pan-fried veal escalope served with a rich brandy and mushroom cream sauce accompanied by tender sautéed cavolo nero.
A quick one-pan stew featuring tender veal strips, waxy potatoes, and cavolo nero finished with a splash of cream.
A savory vegetarian crumble featuring roasted butternut squash, leeks, and spices, topped with an oat crumble and basil oil.
A hearty vegetable stew of squash, leeks, and cavolo nero topped with a buttermilk-style herb crust and basil dressing.
Sautéed kale seasoned with rosemary, chilli, and garlic. Perfect as a side dish or served on garlic-rubbed bruschetta.
A unique pasta-free take on Italian pumpkin classics featuring tomato sauce, mustard fruit purée, cavolo nero, and crispy sage.
Succulent roasted pork belly served alongside hearty braised lentils and a vibrant, fresh cavolo nero and herb salsa.