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Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
A light, fluffy soufflé omelette made with cheddar, parmesan, and gruyère cheese, finished under the grill until golden.
A hearty autumn pie featuring buttery pastry, caramelised onions, and layers of potatoes with three distinct cheeses.
Succulent pork loin marinated in beer and spices, roasted with a mustard brioche crust alongside a creamy Swiss-chard gratin.
A traditional French fish stew served with seared squid, saffron rouille, Gruyère cheese, and toasted baguette croutons.
A luxurious French onion soup enriched with brandy and red wine, topped with melted Gruyère cheese on toasted bread slices.
Pan-seared scallops and lobster meat layered with julienned vegetables, topped with a creamy mustard sauce and melted Gruyère cheese.
A decadent brioche sandwich filled with crispy pancetta and melted Gruyère, soaked in egg and fried until golden brown.
A quick summery puff pastry tart layered with Gruyère and tomatoes, served with a smoky blow-torched vegetable salad.
An indulgent vegetarian side dish featuring softened leeks in a cream sauce topped with golden brioche cubes and Gruyère cheese.
Pan-seared rump steaks served alongside a creamy potato and leek gratin topped with golden brioche croutons and melted Gruyère cheese.
Turkey slices filled with Gruyère, ham, and sage, pan-fried and served with brown butter sauce and seasonal greens.
A rustic Swiss bread enriched with milk, butter, and Gruyère cheese, braided and baked until golden-brown and hollow-sounding.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
A festive vegetarian pie featuring a rich nut and mushroom filling, homemade quick pastry, and a savory herb gravy.
Crispy savory pasties filled with roasted butternut squash, salty Serrano ham, Gruyère cheese, and fresh sage in short-crust pastry.
Scallops and mushrooms in a creamy sauce, piped with smooth potato, baked until golden, and served over broccoli-flecked couscous.
A light French soufflé featuring smoked haddock, gruyère cheese, and rich béchamel, topped with poached quail eggs.
A light-as-air vegetarian soufflé baked in a rich, creamy Swiss-cheese sauce and grilled until golden brown.
A comforting vegetarian pasta bake layering sprouts, potatoes, and multiple cheeses, finished with a fragrant sage and garlic butter.
Veal escalope stuffed with Gruyère and herbs, served with a rich red wine reduction and sautéed cavolo nero.
A classic French savory tart featuring crisp bacon, melted Gruyère, and double cream, garnished with fresh chive flowers.
Savory vegetarian muffins made with grated courgette, Gruyère cheese, and fresh rosemary. Perfect for a quick brunch or snack.
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
Flaked haddock in a rich Mornay sauce topped with Gruyère breadcrumbs and grilled until bubbling and golden brown.
Twice-baked savory soufflés made with a cheddar-infused base, lightened with egg whites, and finished with cream and melted gruyère.
An authentic French-style soup made from fish bones and prawn shells, served with garlic-rich rouille and poached bantam eggs.
Flavorful pork burgers seasoned with spices and sage, grilled with pineapple and Gruyère cheese, then served in toasted buns.