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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Crispy beer-battered haddock served with seasoned mushy peas, golden sweet potato chips, and a homemade herbed tartare sauce.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
A smooth purée of poached haddock and boiled potatoes blended with garlic, olive oil, and fresh chervil.
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
Pan-fried buffalo fillet slices topped with crispy bacon and a fast, creamy homemade hollandaise sauce, garnished with fresh chervil.
Seared sirloin steak served with a rich red onion, garlic, and Portobello mushroom red wine reduction sauce.
A seasoned T-bone steak seared in butter and olive oil, then oven-roasted to perfection and garnished with fresh chervil.
Chicken breast stuffed with Stilton cheese, pan-seared and oven-baked, served over creamy sweet potato mash with a rich Stilton sauce.
Toasted bread topped with mashed flageolet beans sautéed in garlic butter, finished with olive oil and fresh herbs.
Blanched broccoli is chargrilled in a hot pan then drizzled with a spicy, savory soy and balsamic herb dressing.
Flattened chicken breast grilled alongside blanched and charred purple sprouting broccoli, finished with fresh lemon juice and fragrant herbs.
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
A quick vegetarian stew featuring pan-fried potatoes and veggie sausages topped with a smooth, homemade white wine tomato sauce.
Pan-fried kipper served with golden sautéed potatoes topped with a zesty lemon parsley butter sauce and fresh chervil garnish.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Sausage patties mixed with wilted spinach, breaded and fried, served over tomato-braised pearl barley with a fresh herb sauce.
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
Pan-seared spiced halibut served over a rich bed of creamy simmered baby carrots and fresh herbs.
Spice-rubbed salmon pan-seared and oven-baked, served with a fresh herb, onion, and courgette salsa.
Vegetarian sweet potato wedges tossed with oil and thyme, roasted until lightly browned, and garnished with fresh chervil.
Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.
Cod is fried and wrapped in parchment with mango, served with a creamy spiced coconut and chervil sauce.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.
Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Boil white asparagus and eggs, then top with a zesty grapefruit, mustard, and herb vinaigrette. Serve as a starter.
Fresh mackerel fillets seasoned and pan-fried until golden, served with a rich, emulsified butter and herb sauce.
Langoustines marinated with herbs and ginger, then uniquely steamed using apple vapor from an espresso machine dresser with edible flowers.
A creamy onion soup made with cider, potatoes, and chicken stock, topped with a flavorful Stilton herb butter.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Sautéed beetroot matchsticks cooked with garlic and balsamic vinegar, finished with a fresh herb blend of parsley, chervil, and coriander.
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Warm boiled potato cubes marinated in a zesty herb vinaigrette featuring olive oil, mustard, and fresh chives.
A fresh vegetarian salad combining sweet pear, crunchy walnuts, and tangy goats' cheese tossed in a simple balsamic dressing.
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.
Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
A creamy vegetarian risotto made by blanching nettles and herbs, then slowly cooking Arborio rice with stock and white wine.
Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
Delicious fresh seafood in a creamy sauce served with seasonal vegetables, featuring lobster, langoustines, scallops, clams, and mussels.
A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
A stunning vegetarian salad featuring pink beetroot meringues, pickled heritage beetroots, creamy mozzarella, and a smooth beetroot purée.
Handmade blinis topped with creamy smoked salmon pâté, charred mackerel fillets, and tangy pickled beetroot and shallots.
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom sauce.
Breaded pheasant breasts served with a smooth, warm beetroot purée and chilled marinated beetroot herb salad.
Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
Pan-fried calves’ liver served with creamy mashed potatoes, rich Madeira sauce, buttered kale, and crispy beer-battered onion rings.
A rich vegetarian pasta dish featuring roasted chestnuts, sautéed wild mushrooms, brandy, and double cream topped with fresh herbs.
Pan-seared chicken breasts roasted until tender, served with baby carrots glazed in a sweet herb syrup.
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Handmade crab-filled pasta served in a vibrant, blended pea and parsley broth with tender baby vegetables and fresh chervil.
A velvety celeriac soup served with spiced scallops, finished with crème fraîche and fresh chervil garnish.
Crushed potatoes topped with smoked salmon, sautéed spinach, and a poached egg, finished with a rich lumpfish roe hollandaise sauce.
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.
Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.
Herb-stuffed chicken breasts roasted to perfection, served over sautéed cabbage with salty bacon, chestnuts, and a rich red wine reduction.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
A creamy, zesty risotto featuring goats' cheese and fresh herbs, cooked gently with white wine and hot chicken stock.
Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.
Blanched and griddled asparagus topped with a soft poached duck egg and a rich, herb-infused chervil hollandaise sauce.
Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Herb-stuffed trout seared and baked, served with nutty brown butter, toasted almonds, capers, and a fresh dressed salad.
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
A sophisticated vegetable terrine served with sliced ham and a zesty mustard and rapeseed oil dressing.
A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.
Pan-fried calf's liver served with creamy buttery mashed potatoes, crispy beer-battered onion rings, fried capers, and a rich shallot gravy.
Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.
Mussels cooked in cream and white wine sauce, topped with homemade bread dough and oven-baked until golden-brown.
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Seared halibut fillets served with wilted sprout tops and a buttery white wine shellfish sauce featuring cockles, mussels, and clams.
Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Succulent pan-fried pork steaks served over roasted aubergines with a vibrant sauté of chorizo, fennel, olives, and cherry tomatoes.
Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.
Double-cooked pork belly served with crispy bacon cabbage, Brussels sprouts, rich red wine jus, and smooth Bramley apple sauce.
A fresh herb salad with toasted walnuts and plums, topped with warm, cheesy blue cheese ciabatta croutons.