A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
A rich stew featuring chicken, chipolatas, mushrooms, and black pudding in a reduced wine and stock sauce with parsley croutons.
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.
A quick, simple seafood soup featuring local shellfish, saffron, and seasonal vegetables in a creamy, aromatic broth.
A delicate seafood starter featuring fresh mackerel tartare, grilled fillets, pickled shallots, and crisp golden-brown baguette croutons.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
Pan-fried pigeon breasts served with a warm salad of boiled beetroots, wild mushrooms, chestnuts, and crispy homemade game chips.
Lush brioche rolls filled with a mixture of lobster, pickled celery, tarragon mayonnaise, and lemon juice.
Oak-smoked cockles shallow-fried in semolina, served over rich creamed corn and a bright, zesty lemon and herb salad.
Pan-seared duck breasts glazed in teriyaki sauce, served with quick-pickled cucumbers and light, crispy fried celery leaf tempura.
Swordfish steaks grilled to perfection and served with a zesty herb oil and a fresh Mediterranean tomato and pepper salad.
A creamy, traditional chowder with bacon, clams, and potatoes, simmered until tender and enriched with butter.
Juicy spatchcocked poussin served with a spicy herb sauce and a creamy celery, walnut, and Stilton salad.
Make pastry cases from flour and butter, then fill with mayonnaise, apple, cheese, celery, tomatoes, and chutney for tasty nibbles.
Slow-cooked rolled lamb breast served with glazed broccoli and a zesty herb, anchovy, and caper dressing.
Meaty hake served with a rich mushroom purée, buttery braised celery root, and a sweet malt vinegar butter sauce.
Roast spiced monkfish served over a smoky, creamy aubergine purée with a piquant olive and anchovy dressing.
Whole chicken brined for juiciness, roasted, and served with a decadent wild mushroom cream sauce and buttery parmesan risotto.
A traditional Welsh dish featuring lamb neck fillets steamed with cider and fresh cockles, finished with parsley and celery leaves.