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Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
A refined vegetarian salad featuring honey-grilled white peaches, nut-crusted goats' cheese, and decadent black truffle infused mascarpone cream.
A quick seasonal stir-fry featuring wild mushrooms, cobnuts, and chestnuts sautéed in butter and thyme.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.
Pan-roasted quail breasts served with a rich quail reduction vinaigrette, buttery spring onions, fresh watermelon cubes, and chopped cobnuts.
An autumnal tart featuring sweet pears, crunchy cobnuts, and a rich sticky toffee date filling in shortcrust pastry.
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.
A delicious spiced cobnut loaf cake served warm with a cinnamon apple compôte and whipped cream.
Pan-seared pepper-crusted venison fillet served with oven-roasted cherry tomatoes, garlic, nuts, and a reduced red wine herb vinaigrette.
Deep-fried and oven-roasted sweet potato chips served with a fresh, nutty herb and cobnut pesto.
Layered autumnal dessert featuring roasted pears and apples, crunchy caramelised cobnuts, and a spiced mascarpone cream.