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Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
Seared sausages and artichokes baked in foil parcels, served with buttered spinach and a creamy Dijon mustard dressing.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Seared beef fillet rolled in oregano, thinly sliced and served with a zesty baby artichoke and crispy crouton salad.
Sautéed artichokes and cavalo nero paired with pan-seared pheasant thighs, finished with fresh thyme and parsley.
Pan-seared scallops served with a silky artichoke purée, spiced crushed peas, crispy bacon, and fresh pea shoots.
A creamy Jerusalem artichoke soup topped with crunchy fried leeks and a fresh, zesty homemade rocket pesto.
Homemade truffle gnocchi served with roasted artichokes, honey-glazed shallots, and herb-crusted lamb fillets in a rich balsamic jus.
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Vegetarian blinis made with artichokes and rosemary, topped with melted brie, fresh rocket, and toasted walnuts for a savory finish.
Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.
An earthy, nutty Jerusalem artichoke soup blended with luxurious white truffle oil and topped with fresh chives.
A creamy Jerusalem artichoke soup featuring salty smoked bacon, fresh onions, and crunchy olive oil croutons for a comforting meal.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
A beautiful vegetarian French classic featuring compressed leeks layered with truffle and finished with a hazelnut oil vinaigrette.
Boiled Jerusalem artichokes are topped with buttery, crisp breadcrumbs and roasted until golden and tender.
A quick soup made by simmering Jerusalem artichokes with lemon and stock, then blending until smooth and drizzling with oil.
Crispy pork shoulder served with smooth artichoke purée, seasonal vegetables, and a rich mead-sweetened pork sauce.
A comforting soup featuring slow-cooked Jerusalem artichokes and onions, balanced with white wine vinegar and topped with cheesy baguette toasts.
Thin strips of steak served in a spicy dressing alongside crisp, deep-fried vegetables.
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.
Creamy Jerusalem artichoke soup served with a rich game patty and crispy artichoke garnishes for a gourmet meal.
Vegetables and spiced rice are layered inside a hollowed pumpkin, baked until steaming, and infused with saffron and rose water.