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Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Pan-fried sea trout served with blanched peas, carrots, and bacon in a rich buttery horseradish sauce.
Pan-fried cod served with a creamy pancetta and pea sauce, potato mash, and crispy sweet potato garnishes.
Pan-fry salmon fillets and serve over creamy simmered peas with lettuce, mint, and buttered new potatoes.
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
Slow cooked tender ox cheeks served with rich sauce, creamy horseradish mash, roasted bone marrow, and butter-glazed carrots.
Pan-fried red snapper fillets served alongside a zesty horseradish and beetroot purée with fresh lemon.
Seared organic smoked salmon served alongside homemade white bread, a tangy apple-cabbage salad, and zesty horseradish mayonnaise.
A chilled Russian-style potato salad featuring fresh radishes, gherkins, and a homemade mayonnaise-based dressing with a hint of horseradish.
Succulent rose veal meatballs simmered in a rich, vodka-infused tomato sauce, served over pasta with freshly grated parmesan cheese.
Flavorful smoked mackerel fishcakes served with a fresh carrot, edamame, and chickpea salad coated in a Zesty lemon mayonnaise dressing.
Roasted beetroot cubes simmered in a creamy wine and horseradish sauce, served over fresh tagliatelle and garnished with parmesan shavings.
Whole trout baked in parchment parcels served with a smoked trout salad, buttered new potatoes, and horseradish cream.