A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
A savoury winter bake featuring layered beetroot, leeks, ham, and a cheesy béchamel sauce topped with parmesan.
Pan-fried pork loin served over buttery creamed leeks and chard, accompanied by tender boiled new potatoes.
Grilled garlic-butter mushrooms served with a creamy leek and mushroom sauce alongside steamed broccoli florets.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
A creamy risotto made quickly in a pressure cooker with leeks, sun-dried tomatoes, mascarpone, and parmesan cheese.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
A traditional West African dish featuring steamed millet, corn, and quinoa served with a hearty beef and root vegetable sauce.
A fresh vegetarian salad featuring julienned apple, carrot, and leek tossed in a simple vinaigrette and topped with cheddar.
A simple vegetarian soup featuring sautéed leeks, carrots, and warm ginger, blended smooth and served over crisp apple pieces.
A quick vegetarian pasta dish featuring tender broccoli, sautéed leeks, and a rich, creamy blue cheese sauce.
Succulent chargrilled lamb steak served over a bed of tender leeks simmered in wine and double cream.
A simple and creamy vegetarian soup made by simmering potatoes and leeks in a rich cream and milk base.
Tender sautéed leeks drizzled with a mustard and white wine vinaigrette, finished with fresh dill.
Sautéed potato slices topped with creamy leeks, pan-fried partridge breasts, and a rich brandy cream sauce.
Seared pork tenderloin served with buttery caramelized apples and savory leeks simmered in a creamy Edam cheese sauce.
Premium pork sausages braised in a rich red wine sauce, served inside a piped border of golden-brown apple-infused Duchess potatoes.
Sautéed chicken thighs in a creamy white wine sauce served alongside spiced, char-grilled cauliflower florets.
Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.
A chilled vegetarian soup made by sautéing sweet potato, leeks, and onions, simmered in stock and finished with double cream.
Pan-seared pork fillet roasted until tender, served over sautéed spicy leeks and peppers with a honey-soy dressing.
Flavorful chicken thighs marinated in honey and sesame, served over a quick leek and red pepper stir-fry.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Pan-fried lemon sole fillets served with buttery baked leeks, crispy deep-fried shrimp, capers, and a lemon parsley beurre noisette.
A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.
A hearty vegetarian lasagne featuring earthy braised puy lentils, rich homemade cheese sauce, and layers of pasta sheets.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.
Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.
Poach chicken in milk, sauté vegetables and bacon, combine in a light sauce, and bake under puff pastry lids.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Gently fry sliced leeks in butter and a splash of boiling water until tender, then season to taste.
Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.
A comforting vegetarian pie featuring savory Quorn mince and beans topped with a creamy potato and parsnip mash.
A healthy chicken pie packed with vegetables and topped with a creamy, steamed cauliflower mash then baked until golden-brown.
An elegant, clear beef broth served with handmade pâté-filled tortellini and decorative vegetable spheres for a sophisticated starter.
A quick, simple seafood soup featuring local shellfish, saffron, and seasonal vegetables in a creamy, aromatic broth.
Traditional potato and cabbage patties fried until crispy, topped with poached eggs and rich hollandaise sauce.
Chicken breast stuffed with cheddar and rosemary, wrapped in bacon, pan-seared then roasted, served over creamy sautéed leeks.
Slow poached chicken in a creamy tarragon and mushroom sauce served alongside oven-roasted banana shallots and buttery garden peas.
Subtle seafood fillings stuffed into handmade pasta shapes, served with a rich crab sauce and wilted seasonal spring vegetables.
A luxurious winter soup featuring blended celeriac, cream, and butter, topped with crispy pancetta, golden croutons, and julienned celeriac.
Succulent pot-roasted chicken cooked with spiced plums and red wine, served alongside savory, tender creamed leeks and onions.
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Pan-fried lobster and sea bass served with a foamy white wine, cream, and lobster sauce over julienned vegetables.
Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.
A warming blend of mussels, sweetcorn, and cream topped with a fresh tomato and dill focaccia garnish.
A fragrant seafood broth featuring fresh mussels, sautéed fennel, and aromatic saffron, finished with a rich cream and parsley sauce.
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Pan-fried salmon served with a creamy mussel sauce infused with fennel, saffron, and a splash of pastis.
James Martin serves up poached salmon with a classic parsley sauce and sautéed leeks in this simple, elegant dish.
Pan-seared pork fillet roasted until tender and served over a bed of creamy, sautéed leeks infused with garlic and thyme.
Slow-roasted lamb shoulder served with seasonal vegetables, a rich red wine reduction, and homemade mint jelly squares.
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
Succulent roasted pheasant served with homemade truffle-pheasant ravioli, tender kale, and a rich Madeira sauce for a decadent festive feast.
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
A French stew featuring Toulouse sausages, confit duck, and lentils served alongside smooth, buttery mashed potato purée.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Slow-roasted pork shoulder served with creamy mashed potatoes, glazed baby carrots, and homemade apple sauce.
A creamy arborio rice dish featuring flaked smoked haddock, leeks, and mascarpone, topped with pan-seared roasted haddock and parsley oil.
A light, creamy seafood soup flavored with fennel, garlic, and curry powder, served with griddled toast and sautéed vegetables.
Steamed chicken breasts served with a vibrant, creamy sauce of sautéed leeks, mushrooms, shallots, and fragrant spices.
Tender lamb fillets stir-fried with cabbage, leeks, and spring onions in a tangy tamarind and coconut milk sauce.
Luxurious roast chicken stuffed with truffle butter, served with a rich cream sauce, glazed carrots, kale, and peas.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
Roasted whole sea bass served with sautéed leeks, wilted spinach, and a tangy sweet and sour rhubarb chutney.
Elegant poached salmon served with blanched asparagus and a rich, buttery smooth hollandaise sauce for a sophisticated crowd-pleasing meal.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
Butterflied chicken stuffed with mozzarella, wrapped in parma ham, served with griddled potatoes and a savory leek tomato wine sauce.
Sautéed leeks in cream served on toasted ciabatta, topped with crispy bacon, poached eggs, and tender broccoli florets.
Boil and crush new potatoes, fry with leeks in butter until crispy, and top with pan-fried Parma ham.