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A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.
A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.
Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.
Luxurious lobster meat cooked in a creamy mustard sauce, grilled in shells, and served with golden matchstick fries.
A creamy risotto featuring sautéed mushrooms and crayfish tails, finished with mascarpone and parmesan for a rich, flavorful finish.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
Herby mozzarella-crusted beef fillet served with golden sautéed potatoes, crispy battered onion rings, roasted tomatoes, and a creamy mushroom sauce.
Pan-fried sole fillets served with smooth creamed potatoes, wilted spinach, golden chanterelles, and a spiced red wine reduction sauce.
Succulent roasted cod fillets served with a vibrant pea purée, sautéed Morteau sausage, chanterelle mushrooms, and fresh spring vegetables.
Chicken breasts gently poached with seasonal vegetables and a variety of wild mushrooms, finished with a fresh tomato persillade.
A creamy vegetarian soup made with asparagus and chanterelles, garnished with roasted balsamic tomatoes, Greek yoghurt, and fresh chives.
Sautéed chanterelles and baby courgette strips finished with fresh garlic, lemon juice, and torn basil leaves.