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Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
A slow-cooked beef and onion pie featuring a rich beer gravy and a traditional steamed suet pastry crust.
Thin slices of fried liver served with crunchy cabbage, creamy mash, and a rich red wine and beef gravy.
Pan-roasted duck breast served over a speedy cannellini bean cassoulet enriched with confit duck meat and chicken stock.
Zingy marinated roasted chicken served on a fresh cabbage and onion salad with a herb dressing.
Succulent pork chops served with a rich cider apple sauce, sweet candied walnuts, crunchy black pudding, and steamed hispi cabbage.
Succulent pot-roasted chicken served over a hearty ragù of sliced potatoes, hispi cabbage, shallots, and stout-infused cooking liquor.
Slow-roasted pork shoulder served with homemade apple sauce, creamy mashed potatoes, and caraway-seasoned cabbage for a comforting meal.
Seared sirloin steaks served with a rich, reduced rendang spice sauce and a fresh, crunchy dressed Asian slaw.
Succulent slow-roasted pork shoulder served with creamy potato mash, sautéed cabbage, and a sweet homemade cider apple sauce.
Slow-roasted pork shoulder served with crispy duck fat potatoes, homemade apple sauce, and sautéed hispi cabbage.
Slow-roasted pork shoulder with a spicy fennel crust, served alongside creamy chive mash and buttery sautéed Hispi cabbage.
Steamed turbot served with cabbage pesto and cheesy potatoes coated in Lincolnshire Poacher cheese and crème fraîche.
Marinated chicken roasted until tender, served with homemade egg spätzle in a creamy white wine sauce and dressed hispi cabbage.
A dry Kerala vegetable curry featuring cabbage, carrots, coconut, and aromatic spices cooked in a karahi or saucepan.