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An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Grated celeriac is fried in butter, mixed with cream and Stilton, then baked until golden and bubbling.
A layered vegetable bake featuring celeriac, onions, and potatoes slow-cooked in stock until golden brown and tender.
A refreshing vegetarian starter featuring matchstick celeriac tossed in a creamy lemon and Dijon mustard dressing.
A hearty vegetarian soup featuring sautéed celeriac, red onion, and puy lentils simmered in a seasoned stock.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Pan-seared spiced duck breasts served with rich creamed Savoy cabbage, bacon lardons, and tender roasted apple wedges.
A rich, earthy dish using finely diced celeriac instead of rice, finished with winkles, truffle, and mascarpone.
Slow-roasted masala marinated pork served with roasted pumpkin, potatoes, and a zesty mustard-dressed oriental vegetable coleslaw.
Marinated pork ribs roasted until tender, served alongside a creamy, oven-baked celeriac and potato dauphinoise and fresh salad.
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Grilled smoked trout and crispy deep-fried squid served over a fresh kohlrabi apple slaw within a fragrant ginger broth.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Griddle rump steak and roast garlic celeriac chips, button mushrooms, and a red wine reduction for a flavorful dinner.
Pan-seared duck breasts marinated in limoncello and lemon juice, served with a smooth, blended celeriac and carrot puree.
Slow-cooked pork ribs simmered in aromatics, roasted with a sticky bourbon barbecue sauce, and served with a homemade celeriac slaw.
A classic French side dish featuring crisp grated celeriac tossed in a rich, creamy homemade Dijon mustard mayonnaise.
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Warming celeriac soup served with deep-fried crab and sweetcorn beignets, garnished with watercress and apple.
A velvety celeriac soup served with spiced scallops, finished with crème fraîche and fresh chervil garnish.
A luxurious winter soup featuring blended celeriac, cream, and butter, topped with crispy pancetta, golden croutons, and julienned celeriac.
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Spicy Caribbean jerk chicken served with creamy risotto-style rice cakes and a homemade vegetable slaw.
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Vegetarian elegant dish featuring whole celeriac baked in a salt crust, served with herb dressing and fresh watercress.
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
A sweet, fruity vegetable salad made with grated carrots, celeriac, beetroot, and apples tossed in a citrus dressing.
Traditional Swiss melted cheese served over potatoes, alongside fresh carrot and celeriac salads and various pickled accompaniments.
Pan-fried sea trout served with cauliflower purée, seasonal vegetables, and a luxurious champagne and cream sauce foam.
Slow cooked pork neck in oil, served with crushed potatoes, a julienned celeriac coleslaw, and a vibrant herb dressing.
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Thinly sliced celeriac simmered in seasoned cream and milk, topped with Shropshire blue cheese, and baked until golden and bubbling.
A complex vegetarian dessert featuring salt-baked celeriac, lemon curd, and thyme-infused meringue served with refreshing celery and apple flavors.
A flavorful chicken dinner party dish featuring chorizo, dry cider, and creamy celeriac mash served with steamed green beans.
Thinly sliced parsnips, sweet potatoes, celeriac, and potatoes are threaded onto skewers then deep-fried until golden and crispy.
Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
A refined vegetable soup enriched with cream, butter, and fresh herbs, featuring finely diced seasonal vegetables and white wine.
Smoked haddock marinated in lime and dill, served with a creamy crab, apple, and celeriac salad and toasted ciabatta.
Succulent pork chops served with creamy celeriac mash, a rich apple and ale gravy, and a fresh rocket salad.
A creamy vegetarian soup made by simmering sautéed onions, garlic, potato, and celeriac in vegetable stock before blending.
Pan-seared rump steak on griddled bread topped with caramelised onions, spicy carrot chutney, and homemade deep-fried celeriac crisps.
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Roast wild ducks with a rich orange liqueur sauce, served alongside sautéed savoy cabbage, smoked bacon, and root vegetables.
A creamy celeriac soup topped with toasted hazelnuts and served with fresh homemade flat-style soda bread.
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
Flavorful marinated spatchcock chicken slow-cooked then finished on the barbecue, served with a fresh, creamy celeriac remoulade.
A creamy, vegetarian side dish of boiled celeriac mashed with nutmeg, double cream, and brie cheese, garnished with fresh chervil.
A sophisticated twist on bread and butter pudding featuring candied celeriac, carrots, carrot marmalade, and homemade celeriac ice cream.
Slow-cooked salt marsh lamb served with a creamy celeriac and potato mash, finished with a sweet honey and thyme glaze.
Pan-seared rump steaks served with spicy roasted celeriac cubes and a rich, citrus-infused mushroom and tarragon sauce.
An intricate gourmet dish featuring honey-glazed chicken wings, cumin-dusted scallops, smooth celeriac purée, and a sweet apple chutney.
Hot and spicy chicken wings marinated overnight and grilled, served alongside a fresh, creamy apple and celeriac slaw.
Pan-fried cod fillets served with a creamy parsley sauce and a smooth potato and celeriac mash.
Pan-fried salmon strips served atop crispy grated celeriac cakes with a tangy mustard and dill dressing.
A hearty vegetarian Mediterranean stew featuring mixed beans and vegetables, served with homemade crisp, golden-brown potato griddle cakes.
Succulent roast pheasant served with a creamy cider sauce, crispy bacon lardons, and tender celeriac for a flavorful game dish.
A Mediterranean party dip made by mashing salt cod with potatoes, celeriac, garlic, and milk. Serve with crusty bread.
Golden, caramelized celeriac wedges roasted with Marsala wine until tender and sticky. Perfect accompaniment for game dishes.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
A sophisticated vegetarian risotto featuring homemade vegetable stock, baby violet artichokes, creamy mascarpone, and a crisp dressed endive salad.
A rich beef and Stilton pie served with creamy celeriac mash and sticky honey-roasted beetroot for a winter meal.
A sweet and savory root vegetable soup topped with crisp bacon, crème fraîche, and fresh parsley for a velvety finish.
Earthy lamb chops and kidneys cooked in Marsala wine, served with a velvety three-root vegetable mash and crispy sage.
A versatile vegetable slaw made with cured root vegetables and a rich, homemade garlic and anchovy mayonnaise dressing.
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.
Pan-seared venison patties served in soft rolls with homemade double-fried chips and a creamy mustard-dill celeriac remoulade.
Succulent pan-fried pork tenderloin paired with a creamy, layered celeriac and cheddar bake seasoned with fresh sage and garlic.
Vegetables and spiced rice are layered inside a hollowed pumpkin, baked until steaming, and infused with saffron and rose water.
Scrubbed celeriac is foil-baked until soft, then served with horseradish cream, smoked trout, and a fresh herb salsa.