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Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.
Crispy five-spice duck served over heart-shaped apple and pear slices with a savory bean paste dressing and edible flowers.
A unique Asian salad featuring wakame seaweed and wood ear mushrooms tossed in a savory sesame miso dressing.
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
Grated apples soaked in calvados are folded into a buckwheat batter, fried until golden, and served with chilled cream.
Pan-seared duck breast served with crispy potato-apple rostis, smooth apple purée, charred figs, and a rich red wine reduction sauce.
Exquisite sliced sea bream served with a crisp myoga salad, julienned fried potatoes, and a savory ginger-soy dressing.
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Smoked haddock marinated in lime and dill, served with a creamy crab, apple, and celeriac salad and toasted ciabatta.
Succulent roast duck crowns served with an apple juice and cider-style reduction, vegetables, and aromatic herbs.
A versatile vegetarian condiment made by simmering stewed fruit compote with cauliflower, apples, onions, and molasses for deep flavor.
Crispy pancetta-wrapped prawns served with airy cheese-pear foam and a vibrant beetroot, apple, and mandarin salad.
Handmade pasta parcels filled with crab, apple, and cucumber, served with charred spring onions and a tangy apple seed dressing.
Elevated watercress soup topped with garlic croûtons and watercress oil, featuring pickled quails' eggs and tart apple at the bottom.