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Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
King prawns, squid, and crab with lime, chilli, and coriander served in fresh chicory boats for a vibrant Thai appetizer.
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
A delicious melted Vacherin Mont d'Or cheese served fondue-style with fresh figs, chicory, savoury biscuits, and raisin bread.
A fresh vegetarian salad featuring young courgettes, chicory, tomatoes, and goats cheese tossed in a zesty mint and lemon dressing.
Grilled goats' cheese on toast served with a caramelized chicory orange jam, sautéed apples, beetroot, and a walnut salad.
Rich oily mackerel fillets served with tangy homemade rhubarb chutney and a fresh citrus chicory salad.
Griddled butterflied mackerel served with pan-roasted butternut squash and a creamy homemade fennel and chicory salad.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Seared scallops served in shells with tangy mustard hollandaise sauce and tender chargrilled chicory quarters.
Chicken strips simmered in wine and cream, served over a fresh chicory and carrot salad with tarragon and mustard.
Succulent roast chicken infused with lemon thyme and garlic, served alongside a crisp, zesty dressed chicory salad.
Chicory leaves griddled then grilled with melted Dolcelatte cheese, served with fresh orange segments, chives, and chopped parsley.
A fresh vegetarian salad featuring shredded chicory, bright orange segments, and aromatic herbs tossed in olive oil.
Chicken pieces fried until golden, then braised with caramelized chicory, white wine, and crème fraîche for a rich, savory finish.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
Beetroot roasted en papillote served with breadcrumbed French goats' cheese, chicory salad, and a walnut and chive garnish.
Luxurious slow-roasted pork loin served with crispy rosemary potatoes, wilted greens, fried rocket, and a rich Madeira cream sauce.
Sophisticated pan-seared steak ribbons served over a crisp chicory and rocket salad with a tangy, homemade anchovy dressing.
A refined vegetarian salad combining creamy Roquefort cheese with crisp chicory leaves and sweet sliced pears.
Roast halved chicory with honey and orange juice until tender and beautifully caramelised in a thick buttery syrup.
Handmade pasta sheets filled with savory pork and fennel, rolled into a Swiss roll, sliced, fried, and served with creamed chicory.
An Olympic-inspired rabbit feat prepared five ways including burgers, faggots, confit, braised shoulder, and loin wrapped in Parma ham.
Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.
A crisp winter salad featuring roasted peppers, onions, and toasted macadamia nuts dressed in a homemade French vinaigrette.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.