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Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
A hearty, slow-cooked beef stew with root vegetables, plum tomatoes, and pale ale, perfect with bread or mash.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.
Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
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.
Slow-cooked pork cheeks in a rich wine sauce served with tangy, apple-braised savoy cabbage sauerkraut.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
Tender topside of beef marinated overnight in red wine, herbs, and vegetables, then slowly braised until perfectly tender.
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
A rich, slow-cooked French beef stew marinated overnight in burgundy wine, simmered with bacon, shallots, and mushrooms until tender.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A rich beef chilli simmered with spices, dark chocolate, and kidney beans, served over fluffy basmati rice.
A creamy, comforting swede soup made by roasting vegetables for depth and blending with fresh cream and thyme.
Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
A traditional West African dish featuring steamed millet, corn, and quinoa served with a hearty beef and root vegetable sauce.
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Crispy skin salmon served over a creamy, curried mussel sauce with diced vegetables and fresh chives.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
A rich, earthy dish using finely diced celeriac instead of rice, finished with winkles, truffle, and mascarpone.
Seared and poached lamb fillet served alongside a sautéed savoy cabbage and mushroom fricassée with fresh herbs.
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Chicken is browned, simmered in a seasoned stock, then baked with a rich chorizo brandy sauce and melted Manchego cheese.
A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
An easy Cajun rice dish featuring tiger prawns, chorizo, and basmati rice simmered in a homemade prawn stock.
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
Hot spicy chicken wings served with golden roast potatoes in a creamy garlic dressing and a fresh herb salad.
A comforting stew featuring browned beef and vegetables topped with sliced potatoes, baked until tender and golden brown.
A luxurious fish stew featuring shrimp, squid, and white fish served with spicy croûtons and homemade creamy rouille.
A rich seafood soup served with homemade cheesy puff pastry straws and a spicy saffron garlic rouille.
A fresh and summery pasta dish featuring cooked prawns, a light vegetable-based sauce, and creamy crème fraîche.
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Handmade pasta filled with savory pork and parmesan, served with a fresh, aromatic tomato sauce for special occasions.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
A classic chicken breast casserole simmered with cider, apples, and root vegetables for a comforting family meal.
Handmade pasta served in a hearty borlotti bean soup, enriched with seared guanciale and infused garlic and herb oil.
A hearty, healthy, and low-fat vegetarian soup featuring red lentils, coconut milk, and aromatic spices for a comforting winter meal.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Chicken legs steamed over a fragrant vegetable broth, served with root vegetable batons and a light butter sauce.
Golden fried aubergine slices rolled with basil and mozzarella, then baked in a homemade tomato sauce with parmesan topping.
Thinly sliced beef steaks rolled with parmesan, garlic, and herbs, simmered in a rich, slow-cooked red wine and tomato sauce.
A hearty Italian chicken and tomato stew served over creamy parmesan polenta, perfect for a mid-week family meal.
A rich beef and pork ragù layered with creamy white sauce, fresh pasta, mozzarella, and parmesan cheese, baked until golden.
A slow-cooked springtime lamb stew with peas, potatoes, and tomatoes, served with bread to mop up the flavorful sauce.
A homemade Italian family dish featuring tender lamb shoulder simmered with fresh peas, potatoes, and cherry tomatoes.
Slow-cooked pork joint rolled with herbs and garlic, braised for hours with a mountain of onions to create a rich sauce.
Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.
An authentic Italian Easter pie stuffed with fresh greens, ricotta, and hard-boiled eggs, served with a fresh broad bean salad.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.