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A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
A rich, slow-cooked French beef stew marinated overnight in burgundy wine, simmered with bacon, shallots, and mushrooms until tender.
Grilled garlic-butter mushrooms served with a creamy leek and mushroom sauce alongside steamed broccoli florets.
A breakfast twist on the classic Wellington, featuring sausages, black pudding, quail eggs, and mushrooms wrapped in flaky pastry.
Chicken breasts stuffed with pancetta, basil, and Dolcelatte, served with creamy mushroom orzo and a fresh rocket salad.
Pan-fried sea bass served with a sweet red onion and mushroom compote and caramelised fennel.
Seared beef fillet served on fresh salad leaves with a zesty horseradish dressing and sautéed cognac-flambéed mushrooms.
Pan-seared chicken breasts roasted with crispy pancetta, served alongside sautéed mushrooms and blanched white asparagus in a brown butter sauce.
Griddle rump steak and roast garlic celeriac chips, button mushrooms, and a red wine reduction for a flavorful dinner.
Handmade pasta filled with a savory chicken and mushroom mousse, served with wilted spinach and a tarragon cream sauce.
A hearty steak and ale pie topped with golden puff pastry, served alongside traditional buttery simmered mushy peas.
Slow-cooked beef in a rich red wine sauce served alongside creamy mashed potatoes and a savory pancetta mushroom garnish.
A traditional savory meat pie featuring homemade puff pastry, tender beef stew, and kidneys, served with creamy mashed potatoes.
Chicken pieces fried until golden, simmered in a wine and tomato sauce with mushrooms, shallots, served with crispy straw fries.
A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.
A fragrant seafood broth featuring fresh mussels, sautéed fennel, and aromatic saffron, finished with a rich cream and parsley sauce.
Pan-fried beef fillets served with layered potato and prune cakes, wilted spinach, and a rich red wine vegetable sauce.
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Pan-fried salmon served with a creamy mussel sauce infused with fennel, saffron, and a splash of pastis.
Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.
A quick warm salad of sautéed broccoli, mushrooms, and Parma ham topped with a poached egg and creamy Gorgonzola.
A delicious beef fillet wrapped in Parma ham, mushrooms, cheese, and homemade pastry, served with a rich red wine sauce.
Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.
A classic vegetarian risotto featuring intense porcini and chestnut mushrooms with plump arborio rice and savory Parmesan cheese.
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.
Chicken thighs are poached and pan-seared until crisp, served with handmade herbed gnocchi and a creamy blended mushroom sauce.
Roasted chestnut mushrooms stuffed with melted Brie and sage breadcrumbs, served alongside a crisp, zesty mangetout and onion salad.
A low-calorie vegetarian frittata featuring sautéed chestnut mushrooms, garlic, and chives, served with a fresh side salad.
A rich miso and mushroom broth served with golden fried tofu, soft-boiled eggs, noodles, and crunchy vegetables.
A layered white fish dish topped with ketchup, vegetables, cheese, and crunchy breadcrumbs, then baked until golden and opaque.
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Rich mushrooms cooked in sherry and cream served over tangy nutmeg-spiced mashed potatoes with sautéed leeks and cabbage.
Creamy mushroom stroganoff served over garlic-infused grilled bread, topped with seared sirloin steak, yoghurt, and fresh chives.
A hearty meat-free pie packed with lentils and vegetables, topped with a smooth three-vegetable mash and baked until golden.
A festive vegetarian pie featuring a rich nut and mushroom filling, homemade quick pastry, and a savory herb gravy.
Individually wrapped fillet steaks with mushroom duxelles and prosciutto in homemade pastry, served hot or cold as a main.
A quick, delicious pasta dish featuring crispy Parma ham, chestnut mushrooms, and a creamy crème fraîche sauce with parmesan.
A sophisticated cottage pie topped with creamy dauphinoise potatoes, featuring red wine, beef mince, and sharp cheddar cheese.
A quick and vibrant chicken stir-fry with honey, colorful vegetables, crunchy cashews, and a savory soy-hoisin sauce.
A quick midweek lasagne featuring pork sausage, spinach, and mushrooms layered with a simple tomato sauce and cheddar cheese.
Crispy cured ham and sautéed wild mushrooms finished with crème fraîche, served on golden toasted brioche slices.
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
A hearty, slow-cooked beef casserole prepared on the stove-top with mushrooms, mustard, horseradish, and white wine.
A quick, creamy pork fillet stroganoff with mushrooms and paprika, served over mashed potato and garnished with fresh parsley.
A traditional hot water crust pie filled with seasoned venison, pigeon, bacon, and aromatic mushrooms and herbs.
Brown sausages, sauté pancetta and vegetables, simmer in a brandy, wine, and stock sauce, then oven-roast with butterbeans.
Crispy puff pastry layers filled with a creamy mushroom mousse and garnished with sautéed girolles and fresh chives.
Marinated tofu chargrilled and served with roasted peppers, mushrooms, and buttered basmati rice, finished with a zesty herb dressing.
Vegetarian stuffed red pepper with brie and breadcrumbs served over a bed of sautéed garlic chestnut mushrooms.
Crispy deep-fried vegetables served with a zesty, spicy soy and lime dipping sauce.
Succulent beef short ribs slow-cooked in a fragrant soy, ginger, and sherry marinade until tender and falling off the bone.
A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.
Succulent chicken absorbs exotic fresh flavors in this vibrant green curry with mushrooms, coconut milk, and homemade herbal paste.
Juicy mushroom and macadamia nut patties blended with beans and chestnuts, baked until golden and served with tender steamed kale.
A comforting turkey and mushroom bake topped with mashed butternut squash, orange zest, and butter, then baked until golden.
Handmade puff pastry filled with mushroom paste, caramelised onions, sausage meat, and black pudding, then braided and baked until golden.
Hand-shaped beef meatballs served in a rich red wine and mushroom sauce over creamy, cheese-infused mashed potatoes.
A warm salad of spinach, crispy bacon, and mushrooms served with melted Port Salut cheese on toasted ciabatta.
Stuffed chestnut mushrooms wrapped in crisp filo pastry, deep-fried until golden, served with a vibrant homemade rocket and pine nut pesto.
Slow-cooked beef stew in red wine served with unique crisp dumplings made from soaked leftover baguette and herbs.
A quick vegetarian stir-fry featuring miso-seasoned noodles, fresh vegetables, and a perfectly soft-boiled egg for a filling meal.
Pan-seared rump steak served with tender sweet potatoes, a creamy green bean ragoût, and a rich red wine reduction sauce.
Luxurious slow-roasted pork loin served with crispy rosemary potatoes, wilted greens, fried rocket, and a rich Madeira cream sauce.
A quick shepherd's pie featuring fresh minced steak, sautéed mushrooms, and a golden red Leicester cheese topped sweet potato crust.
A classic pie featuring a flaky rough puff pastry topping and a creamy chicken, mushroom, and white wine filling.
A healthy vegetarian casserole featuring aubergines, chestnut mushrooms, and borlotti beans simmered in a smoky, sweet molasses and mustard sauce.
Savoury vegetarian strudels filled with mushrooms, leeks, and cheese, served with a rich, glossy port wine and red wine sauce.
Succulent roast pheasant served with a creamy cider sauce, crispy bacon lardons, and tender celeriac for a flavorful game dish.
A classic Russian-inspired pastry parcel filled with turmeric rice, sautéed mushrooms, hard-boiled eggs, and flaked salmon fillets.
Roasted brined cabbage served with a rich mushroom-based mock teriyaki sauce, airy mustard emulsion, and sautéed wild mushrooms.
Pan-fried halibut served with deep-fried crab and lime croquettes, sautéed vegetables, and a glossy vermouth butter sauce.
A hearty game and venison pie featuring a homemade shortcrust base, rich red wine gravy, and a puff pastry lid.
A creamy risotto topped with leftover goose and chestnut mushrooms, perfect for using up holiday leftovers like turkey or goose.
Tender cauliflower florets baked in a creamy Gruyère sauce with bacon and mushrooms, topped with crunchy Parmesan ciabatta crumbs.
Seared pork fillet stuffed with black pudding, wrapped in prosciutto and puff pastry, served with a rich, creamy apple sauce.
A crisp vegetarian potato and cheese pie served with rich mushroom gravy and nutmeg-scented wilted spinach.
A low-calorie beef lasagne replacing traditional pasta sheets with blanched leeks, served with a creamy cornflour-thickened white sauce.
Traditional savory oat-based pancakes filled with crispy bacon, sautéed mushrooms, and melted cheddar cheese for a hearty meal.
A savory vegetarian pie featuring chestnuts, mushrooms, and onions simmered in red wine and topped with golden puff pastry.