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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Sift flour and salt, mix with eggs, knead until smooth. Rest dough, roll thin, dry, and boil for 5 minutes.
Sift flour and salt, mix with eggs and milk to form firm dough. Knead, rest, divide, and roll thin.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 15 minutes.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Whisk batter, stir in diced plums, and fry ladlefuls until golden. Serve sweet pancakes drizzled with honey.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
Handmade filo pastry filled with almond, orange, and date cream, rolled into a coil and baked until golden and crisp.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
A hearty, slow-cooked beef stew with root vegetables, plum tomatoes, and pale ale, perfect with bread or mash.
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
Spiced halibut steaks rubbed with ginger and garlic, lightly floured, and pan-fried until crisp and golden.
Low-fat turkey meatballs and homemade tomato sauce served over spaghetti, finished with fresh herbs and optional spices.
A savoury winter bake featuring layered beetroot, leeks, ham, and a cheesy béchamel sauce topped with parmesan.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
Beef burger stuffed with mozzarella cheese served alongside crispy deep-fried courgette matchsticks.
Gourmet cookies featuring a crisp exterior and chewy interior, made by chilling dough logs before slicing and baking until golden.
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
A classic French tomato sauce made with pork, aromatics, and flour-style roux, slow-baked and then strained for smoothness.
Authentic 48-hour brined chicken served with spicy pineapple coleslaw and homemade cornbread for a deep south flavor experience.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Pan-seared fillet steak served with a creamy horseradish sauce divided into plain and chive-infused variations.
Lamb chops breaded with mint and parsley, pan-fried and served alongside a fresh pea purée and buttery caramelized shallots.
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
A decadent seafood omelette topped with a rich Parmesan roux sauce, grilled until golden and served in slices.
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
Baked sweetcorn fritters made with a light egg-white batter, served alongside a warm, simmered mango and chili salsa.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Hearty game and pork sausage rolls served with a creamy mushroom purée, pickled walnuts, and fresh dandelion leaves.
Homemade gnocchi in a creamy chestnut and butternut squash sauce served with pan-roasted salmon fillets.
Pork fillets stuffed with Stilton and sage, pan-seared then oven-roasted and served with a white wine pan sauce.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Fresh mackerel fillets seasoned and pan-fried until golden, served with a rich, emulsified butter and herb sauce.
A rich, creamy seafood soup featuring bacon, firm white fish, and mixed shellfish simmered with potatoes and fresh herbs.
A low-fat, creamy white sauce made by whisking flour into cold milk and simmering until thickened and smooth.
Delectable fruit-filled scones made with buttermilk, sifted flour, and butter, baked until golden brown and served fresh with butter.
A classic British suet crust pudding filled with tender steak, kidney, and onions, served with a rich homemade gravy.
Homemade breaded tuna fingers served alongside a vibrant Mediterranean-style vegetable compôte of tomatoes, courgettes, and olives.
Seared gammon steaks simmered in a cider and honey sauce, served with a chunky potato and carrot mash.
Succulent gammon steaks simmered in a honey-cider sauce served alongside a vibrant, seasoned potato and carrot mash.
A moist steamed maple syrup sponge pudding served alongside homemade almond-infused custard and a fresh simmering blueberry compote.
A classic rich, cheesy soufflé made with a smooth béchamel base, parmesan, and whipped egg whites for a spongy texture.
Bite-size pizzas with puff pastry bases featuring pesto tomato or prosciutto sour cream toppings, perfect for party food.
Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
A refined fruit dessert featuring stone fruits, almond crumble, fresh strawberry jelly, and a homemade creamy yoghurt sorbet.
A foundational white sauce made by combining melted butter and flour before whisking in milk or stock until smooth.
A classic chicken breast casserole simmered with cider, apples, and root vegetables for a comforting family meal.
Crispy fried filo pastry parcels filled with salmon, anchovies, and dill, served with a fresh watercress, rocket, and avocado salad.
Chicken breasts are flattened, breaded in Parmesan crumbs, pan-fried until golden, and served with grilled garlic tomatoes and fresh basil.
Pan-fried turbot fillets served alongside a vibrant, zesty salad of diced avocado, mango, lime juice, and fresh chili.
Layer homemade meatballs, rich tomato sauce, four cheeses, and sliced eggs between fresh pasta sheets and bake until golden-brown.
A delicious Italian sponge cake dome filled with creamy ricotta, candied fruit, and chocolate chips, soaked in limoncello liqueur.
A hearty Venetian-inspired dish featuring marinated fried sardines, softened onions, and sultanas tossed with fresh homemade tagliatelle pasta.
A delicate prawn soufflé featuring sautéed flamed prawns layered between a rich cheese and brandy infused base.
Breaded camembert wedges deep-fried until golden, served with a sweet and tangy strained raspberry sauce.
Shortcrust pastry shells filled with a zesty stewed rhubarb curd and topped with a sweet, golden-brown piped meringue.
Savory scones made with leftover vegetables and mashed swede, perfect as an accompaniment to a warming bowl of soup.
Succulent lamb mince mixed with herbs and breadcrumbs, shaped into balls, dredged in flour, and pan-fried until golden brown.
A sophisticated take on cheese on toast featuring a rich beer, mustard, and cheddar sauce grilled on granary bread.
A unique vegetarian soufflé combining cooked spaghetti with a rich, cheesy béchamel sauce and airy beaten egg whites.
Slow-cooked turkey legs and wings with bacon, onions, and red wine, creating a rich and savory French-inspired poultry dish.
A three-tier chocolate and orange sponge cake filled with zesty cream and covered in rich dark chocolate ganache.
Flaky puff pastry filled with a spiced currant and citrus mixture, baked until golden brown and dusted with sugar.
Caramelized apples with fresh thyme baked under puff pastry, served with homemade honeycomb and walnut no-churn ice cream.
Mushrooms topped with a rich Stilton and Cheddar rarebit mixture, served with a homemade apple and tomato chutney.
A comforting classic featuring slow-simmered beef in rich ale gravy topped with golden, flaky puff pastry.
A quick and easy quiche using leftover roast chicken and asparagus, perfect for lunch or picnics.
Rich self-saucing chocolate puddings served with homemade peanut chocolate bar ice cream and sweet poached cherries.
A light and easy dessert featuring a zesty lemon filling in a shortcrust pastry, topped with goat's cheese cream.
A classic British sponge cake filled with homemade strawberry jam, whipped cream, and fresh strawberries, finished with icing sugar.
Fresh crabmeat topped with cheesy rarebit sauce, served alongside crispy golden fries and a dressed Little Gem lettuce salad.
A decadent dark chocolate tart served with homemade rose-flavored Turkish delight and vanilla ice cream.
Flavorful pork patties mixed with aromatics, shallow-fried until golden, and served with a refreshing, tangy pickled cucumber salad.
A spiced ginger sponge cake served with oven-poached rhubarb and a rich vanilla mascarpone cream.
Indulgent chocolate fondants topped with macadamia nuts, served with spun sugar, chocolate glaze, and curved vanilla tuille garnishes.
Indulgent chocolate soufflés made with a thick roux base, maple syrup, and whipped egg whites, baked until perfectly risen.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
Traditional mutton and kidney stew topped with sliced potatoes, served with buttery simmered heritage carrots.
A comprehensive picnic spread featuring homemade piccalilli, boiled gammon, a creamy anchovy dip, pork pies, cheese, and fresh vegetables.
Crispy puff pastry cases filled with fresh sautéed vegetables, topped with a tender poached egg and creamy basil hollandaise sauce.
A classic rhubarb dessert roasted with ginger and topped with a golden-brown buttery crumble, served with double cream.
Crispy smoked mackerel and potato balls served with a sweet and spicy homemade chilli jam blended with crème fraîche.
Stuffed mushrooms with a rich Stilton rarebit topping served alongside a homemade sweet and tangy tomato and raisin chutney.
Layered sponge cake filled with homemade strawberry jam and cream, finished with textured Italian meringue and holly garnish.
A sophisticated seafood platter featuring roasted garlic Caesar salad, warm creamy anchovade dip with radishes, and spicy deep-fried anchovies.
A classic French-style upside-down tart featuring caramelised apricots, sultanas, and puff pastry topped with crunchy almond brittle and ice cream.
Whisk egg whites and fold into blended broccoli and cheese, then bake in ramekins until golden and risen.
Spicy beef meatballs simmered in a rich white wine and romero pepper sauce, served with herb-infused basmati rice.