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Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Whisk flour, eggs, and milk into a smooth batter, chill, then bake in smoking hot fat until golden and risen.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
A sophisticated chilled terrine layering butter-poached salmon with smoked salmon and chive butter, served with a fresh lemon-dressed salad.
A festive roast goose served with a zesty chickpea and sausagemeat stuffing and golden roast potatoes.
A classic Jewish beef stew with beans, barley, and potatoes, slow-cooked overnight with a traditional savory onion dumpling.
A festive roast goose featuring chestnut, prune, and cranberry stuffing, served with crispy potatoes and homemade giblet gravy.
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.
A hearty gastropub-style dish featuring confit pheasant leg pies, pan-fried breast, buttery root vegetable mash, and a redcurrant jus.
A classic Sunday roast featuring seared rib of beef, crispy semolina-coated potatoes, homemade Yorkshire puddings, and fresh creamed horseradish sauce.
A festive roast goose served with savory sausage and apple stuffing, accompanied by a rich cider and giblet gravy.
Boil potatoes with aromatics, drain, and roast in hot goose fat until fluffy inside and golden-brown and crunchy outside.
Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.