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Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
Slow-cooked mutton in a spicy tomato sauce served in toasted brioche buns with crispy deep-fried lamb breast garnish.
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
A spectacular French salad combining rich confit duck, seared duck breast, spicy pecans, and creamy blue cheese dressings.
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Pan-roasted duck breast served over a speedy cannellini bean cassoulet enriched with confit duck meat and chicken stock.
Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.
Shredded duck confit legs mashed with fat and parsley, then chilled in ramekins to set before serving with seasoning.
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Luxurious comfort food featuring slow-cooked tender duck legs, rich spiced lentils, and creamy mashed potatoes glazed with honey.
Hot-smoked salmon poached in duck fat served with a refreshing cucumber and mooli salad in a sweet vinegar dressing.
Slow-roasted pork shoulder served with crispy duck fat potatoes, homemade apple sauce, and sautéed hispi cabbage.
Succulent roasted duck served with crispy duck-fat potatoes, tender purple sprouting broccoli, and a rich, velvety red wine bordelaise sauce.
Succulent roast duck served with a glossy cherry sauce, crispy skin, and a unique vinegar-infused chocolate ganache quenelle.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Slow-cooked beef shin in red wine served alongside pan-fried vegetable potato cakes for a comforting, hearty meal.
Sear mustard-rubbed beef and roast until tender. Serve with fluffy parboiled potatoes, red wine gravy, and golden Yorkshire puddings.
A traditional British roast beef served with fluffy Yorkshire puddings, duck fat roast potatoes, and a rich red wine gravy.
Fluffy, crisp roast potatoes flavored with thyme and garlic, parboiled and roasted in duck fat for a golden finish.
Roasted asparagus served with a crisp fried egg and a vibrant, spicy herb salad of parsley, coriander, and basil.
A hearty vegetable broth made by sautéing onions, leeks, and carrots, then simmering in red wine and vegetable stock.
A rich, slow-cooked French bean stew featuring chicken, pork, sausages, and duck confit topped with crispy breadcrumbs.
A festive butterflied turkey breast stuffed with savory Italian sausage, warm spices, and Marsala-soaked cranberries, then roasted until golden.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.
Boiled Maris Piper potatoes are pan-fried in duck fat with garlic and thyme until perfectly golden and crispy.
Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.
Vegetables cured in spices and salt, then sautéed in duck fat with vinegar and gin for a complex flavor profile.
Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
Pan-seared duck breast served over a crispy sweet potato pancake with a rich red wine reduction sauce.
An intricate gourmet dish featuring honey-glazed chicken wings, cumin-dusted scallops, smooth celeriac purée, and a sweet apple chutney.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
Slow-cooked duck legs marinated in brandy and herbs, preserved in fat, then roasted until the skin is perfectly crisp.
Slow-cooked pork belly and fat emulsion with wine and spices, chilled in a terrine for a rich, spreadable starter.
Spicy marinated lamb shoulder skewers served with crispy spiced roast potatoes and a rich, fragrant saffron cream sauce.