A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.
A delicious vegetarian dessert featuring juicy plums and almond frangipane in a crisp, homemade pastry crust.
Homemade pizza dough topped with Alpine-style Gruyère, crème fraîche, red onions, and savory salami strips.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
A quick, simple pasta dish featuring sautéed mushrooms, wilted spinach, and a creamy crème fraîche sauce tossed with tagliatelle.
Succulent pheasant breasts wrapped in bacon, braised in dry cider, and served with a caramelised shallot and crème fraîche sauce.
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Boil new potatoes until tender, crush with a fork, and stir in butter and crème fraîche for a simple side.
A rich chestnut torte with creamy lemon and chestnut fillings, decorated with citrus segments and frosted verbena leaves.
Flavorful smoked eel cakes served with a zesty herb, mustard, and horseradish dipping sauce and fresh pea shoots.
Whisk batter, fry thin pancakes, and cool. Spread with crème fraîche, chives, and smoked salmon then roll and slice.
A sophisticated tartare combining diced marinated beetroot, fresh rump steak, smoked cheese cream, and toasted brown breadcrumbs.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
Pan-fried chicken breasts simmered in a light mushroom and crème fraîche sauce, served with steamed broccoli.
Grated apples soaked in calvados are folded into a buckwheat batter, fried until golden, and served with chilled cream.
Light, fluffy Canadian-style pancakes made with buttermilk, served hot with pure maple syrup and crème fraîche.
Indulgent baked eggs nestled on a concentrated mushroom purée, topped with crème fraîche and cooked in a gentle water bath.
A hands-off risotto baked in the oven, finished with a creamy egg, Pecorino, and crème fraîche mixture.
Roast seasoned beef ribs and serve with a creamy horseradish mustard sauce and homemade gravy using natural meat juices.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
A fresh and summery pasta dish featuring cooked prawns, a light vegetable-based sauce, and creamy crème fraîche.
Hazelnut liqueur babas served with grilled plums, smooth plum purée, and homemade crème fraîche ice cream.
Apples, pears, cherries, and raisins are poached in red wine with festive spices for a warm Christmas fruit compote.
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Pan-fried liver steaks served with crispy cured ham and a rich red wine and marmalade onion sauce.
Healthy fish and chips alternative featuring breaded lemon sole, crispy sweet potato wedges, and minted mushy peas.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
A nutty apple tart featuring spiralized apple 'noodles', warm spices, and a refreshing ginger-infused crème fraîche topping.
A creamy, nutty chilled dessert naturally sweetened with raspberries and stevia, blended until smooth and chilled until set.
A hearty autumn pie featuring buttery pastry, caramelised onions, and layers of potatoes with three distinct cheeses.
Cure salmon fillets in a mixture of dill, salt, sugar, and pepper before serving with a creamy mustard dressing.
Crispy smoked haddock fish cakes served with a creamy, spicy Thai-inspired chilli jam and cooling crème fraîche.
A triple-decker banana dessert featuring ginger cake crumbs, caramel-rippled cheesecake, iced caramelised bananas, and a homemade puff pastry tarte tatin.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Handmade blinis topped with creamy smoked salmon pâté, charred mackerel fillets, and tangy pickled beetroot and shallots.
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
A special chicken Caesar salad featuring caramel-coated grapes, spicy pecans, rosemary croutons, and a homemade roasted garlic dressing.
Pan-sealed chicken simmered in a creamy sauce with sautéed shallots and leeks, served under crisp puff pastry circles.
A quick, indulgent ten-minute dessert combining salted caramel, banana, and cheesecake flavors for a single serving.
Decadent savory waffles topped with wilted spinach, smoked salmon, poached duck eggs, and a zesty chive crème fraîche.
Deep-fried spicy crab churros served with a sweet and savory chilli jam, lime-infused mayonnaise, and a fresh herb salad.
A velvety celeriac soup served with spiced scallops, finished with crème fraîche and fresh chervil garnish.
A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.
Pan-seared duck breast served with crispy potato-apple rostis, smooth apple purée, charred figs, and a rich red wine reduction sauce.
A sensational warm starter featuring shredded confit duck, smoked duck, and pecans drizzled with a rich blue-cheese dressing.
A delicious salad featuring ready-made confit duck legs, caramel-coated pecans, and a rich, creamy blue cheese dressing.
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Mackerel fillets served with charred pak choi, string beans, and a homemade spicy, sweet chilli jam with crème fraîche.
Charred mackerel fillets served with homemade rhubarb chutney, pan-roasted baby beetroots, pickled banana shallots, and fresh herb garnishes.
Tasty fry-up featuring beetroot and potato cakes, crispy corned beef, and fried duck eggs topped with fresh hollandaise sauce.
A delicate seafood starter featuring fresh mackerel tartare, grilled fillets, pickled shallots, and crisp golden-brown baguette croutons.
Zesty lemon drizzle cake served with roasted rhubarb, tangy lemon curd, sugared almonds, and a creamy goats' cheese topping.
A classic glazed lemon tart with a crisp pastry shell, creamy citrus filling, and a dollop of crème fraîche.
A light vegetarian dessert made by layering coffee-soaked biscuits with a blend of low-fat custard and vanilla crème fraîche.
Blow-torched mackerel fillets served with a homemade tangy gooseberry chutney, pickled onions, and chive-infused crème fraîche.
Miniature Yorkshire puddings topped with rare roast beef, zesty horseradish cream, and fresh parsley for a perfect party appetizer.
Savoury pancakes filled with sautéed mushrooms, wilted spinach, and crème fraîche, served with a fresh side salad.
A dense, zesty, moist cake topped with tangy cream cheese frosting and homemade candied peel for a perfect citrus treat.
Pan-fried liver served with crispy bacon, wilted cavalo nero, and a rich red wine gravy finished with crème fraîche.
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
A vibrant, simple, and nutritious pea soup blended with cream and topped with shredded ham hock and fresh watercress.
Indulgent peanut butter cheesecake served with a rich chocolate peanut sauce and caramelized sautéed bananas topped with honeycomb.
Bake potatoes, mash flesh with mackerel and bacon, top with Taleggio cheese, and serve alongside freshly pickled French beans.
Delectable potato and apple röstis mixed with crème fraîche, served with crispy bacon and basted fried eggs.
Crispy potato rosti topped with pan-fried black pudding and cider-glazed apple wedges for a savory and sweet combination.
Honey-brushed pork tenderloin seared and roasted, served alongside satisfying potato, apple, and prune rösti cakes.
A layered dessert featuring fresh raspberry purée, vanilla-infused cream, and crisp shortbread biscuits topped with artistic spun sugar.
Homemade blinis and scorched mackerel served with tangy pickled shallots, rhubarb chutney, crème fraîche, and fresh chives.
An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.
Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.
Tender roasted pork fillet served with crispy spiced pork patties, steamed pak choi, and a homemade sweet chilli jam.
Vegetarian elegant dish featuring whole celeriac baked in a salt crust, served with herb dressing and fresh watercress.
A smart, make-ahead dessert featuring orange-zested semolina cake topped with almonds, served with rich caramel sauce and crème fraîche.
Slow-roasted pork shoulder with a spicy fennel crust, served alongside creamy chive mash and buttery sautéed Hispi cabbage.
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Crispy smoked mackerel and potato balls served with a sweet and spicy homemade chilli jam blended with crème fraîche.
Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.
Elegant festive canapés featuring savory smoked salmon filled choux pastry paired with refreshing watermelon and salty feta skewers.
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.
Crispy sourdough-breaded cod cheeks served alongside a zesty, spicy pea and crème fraîche salsa.
A subtly spiced tomato soup featuring oven-roasted tomatoes, fresh herbs, and a touch of cream for a rich finish.
A festive steamed chocolate sponge lined with sliced clementines, served with a boozy orange caramel sauce and crème fraîche.
A delectable cheesecake featuring fresh strawberries, creamy vanilla filling, and decorative white chocolate shards for a fancy finish.
Braise pork belly with aromatics, chill, slice, and pan-fry before glazing with a homemade spicy chilli jam and pickled vegetables.
Fry spiced potato filling, wrap in handmade pastry, and deep fry until crisp. Serve with a homemade sweet chilli sauce.
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.
Home-cured salmon served with fluffy homemade blinis, tangy whisky-glazed beetroot, and cooling crème fraîche.
Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.
A light and healthy vegetarian soup made by sweating onions and garlic, wilting spinach, and blending with crème fraîche.