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Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Two savory picnic pies, one vegetarian and one chicken, encased in a crisp, golden hot water crust pastry.
A traditional Spanish tortilla made with slowly stewed potatoes and onions, gently cooked with whisked eggs until golden and moist.
Handmade potato gnocchi served in a vibrant sauce of blanched rocket, watercress, garlic, chilli, and aromatic fresh basil.
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Chicken thighs are poached and pan-seared until crisp, served with handmade herbed gnocchi and a creamy blended mushroom sauce.
Homemade truffle gnocchi served with roasted artichokes, honey-glazed shallots, and herb-crusted lamb fillets in a rich balsamic jus.
Smokey haricot beans served with quick sausage meatballs and crisp, golden grated potato patties topped with fresh parsley.