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Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Shortcrust tart filled with a brownie-like chocolate walnut mixture and topped with tender poached pears.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Tangy shallot and radish pickle flavored with clove, star anise, and chili. Great with charcuterie and cheese.
Succulent pan-fried gammon steaks served with a homemade tangy, spiced rhubarb and tomato chutney and fresh green cabbage.
Crispy fried goat's cheese served with spiced poached pear cubes, fresh salad leaves, and a nutty walnut oil dressing.
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Crisp puff pastry rectangles topped with spiced wine-poached pears, crumbled Stilton, and crunchy pistachios, finished with a red wine syrup.
A festive tart featuring spiced red wine poached pears nestled in a rich almond frangipane with a sweet pastry crust.
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
Nectarines poached in red wine and vanilla, topped with a zesty lemon posset and fresh mint garnish.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
Crispy battered corned beef fritters served with a sweet and spicy homemade onion marmalade and topped with poached eggs.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Peruvian scallop stew flavoured with herbs, white wine, amarillo chilli paste, and potatoes in a homemade fish stock.