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A fresh frisée salad topped with runny poached eggs and served with crispy toasted ciabatta slices.
Boiled duck eggs are breaded and deep-fried, then served atop a fresh cherry and duck confit salad with bacon.
Handmade fresh pasta served with a slow-simmered beef and pork ragù, accompanied by a bright, zesty green salad.
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
Seafood flavors paired with a sweet spicy sauce and a leafy mango salad featuring crispy crab and lobster cakes.
A layered terrine of sausage meat, apricots, pistachios, chicken breasts, and livers wrapped in streaky bacon and slow-cooked.
Salt-baked and steamed beetroots served with crispy Stilton choux beignets, fresh salad leaves, and a creamy blue cheese dressing.
Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
A warm salad featuring roasted peppers, new potatoes with rosemary and mustard, topped with melted Gruyere cheese and homemade tapenade.
Tea-smoked trout paired with crispy bacon, sautéed apples, and frisée salad, finished with a creamy horseradish and cider dressing.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Unique Scandinavian-inspired home-smoked cod served with crisp apple frisée salad, creamy potato salad, and a tangy anchovy dipping sauce.
Seared monkfish loin served with a chorizo and chickpea salad, shrimp salsa, and a tangy lemon-balsamic dressing.
A crisp salad featuring grilled bacon, toasted croutons, and fried chicken livers tossed in a tarragon and raspberry vinaigrette.
A refreshing salad roll featuring frisée lettuce, cucumber, and orange segments, tossed with mayonnaise or sesame oil dressing.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.