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A decadent celebration cocktail featuring champagne laced with cognac and bitters-soaked sugar, perfect for special occasions and holidays.
Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
Golden pancakes simmered in a caramelised orange and butter sauce, finished with a dramatic flambé of Cointreau and cognac.
A traditional layered dessert with soaked sponge, biscuits, fresh berries, custard, and a creamy liqueur-infused syllabub topping.
Seared beef fillet served on fresh salad leaves with a zesty horseradish dressing and sautéed cognac-flambéed mushrooms.
A sophisticated chicken liver pâté marinated in Cognac, poached with basil and garlic, served with chutney and wholemeal bread.
Succulent duck livers baked with cognac and basil, blended with butter into a smooth pâté and chilled until set.
Six layers of chocolate and hazelnut sponge laced with cognac and iced with a light coffee meringue buttercream showstopper.
A fresh seafood broth served with lightly coated, crispy prawn tempura. A stunning starter for any dinner party.
Succulent pan-fried lobster served with tender summer vegetables and a rich, frothed saffron-infused lobster bisque.
Sautéed chicken strips served with a rich morel mushroom cream sauce over sage-infused mashed potatoes.
Pan-fried apples in vanilla caramel served on sweet brioche toast with a rich duck egg and brandy sabayon.
Succulent roasted duck breasts served with a rich peppercorn cream sauce, wild mushrooms, and buttery potato and green vegetables.
Pan-seared peppered duck breasts served with a cognac cream sauce and a sautéed mushroom and spinach garnish.
A rich, silky brasserie classic made by blending soaked chicken livers with reduced alcohol, herbs, eggs, and melted butter.
A celebratory beef fillet stuffed with duck liver pâté, wrapped in bacon, and served with a rich Madeira sauce.
A seductive 1940s twist on the classic Sidecar cocktail featuring cognac, rum, and orange liqueur.
A classic homemade eggnog made by whisking eggs, sugar, spices, milk, rum, and cognac together for a festive drink.
A festive cocktail featuring cognac, rum, and ruby port shaken with mincemeat and fresh clementine juice.
A classic 1920s London cocktail made by shaking cognac, Cointreau, lemon juice, and sugar syrup with ice.
A full-bodied Cognac cocktail pepped up with raspberry liqueur, lemon, and apple juice, shaken with ice and garnished with berries.