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Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Pan-seared red mullet served with a sweet aubergine purée, spicy chorizo-pepper mix, and crispy deep-fried aubergine slices.
Smooth prawn paste spread on bread, shallow fried until golden, and served with fresh walnut coriander pesto and dressed chicory.
Spatchcocked quail paired with a fresh chestnut and butternut squash salad, dressed with honey and mustard.
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
A beautiful vegetarian French classic featuring compressed leeks layered with truffle and finished with a hazelnut oil vinaigrette.
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
An intricate gourmet dish featuring honey-glazed chicken wings, cumin-dusted scallops, smooth celeriac purée, and a sweet apple chutney.
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.