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Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.
Scored grey mullet marinated in ginger, garlic, and spices, grilled until tender, and served with sautéed savory cep mushrooms.
An oven-baked, lighter version of fish and chips using an egg batter and boiled-then-roasted potatoes for reduced fat.
Mexican barbecue featuring spiced cornmeal parcels, lime and honey marinated chicken thighs, and a charred vegetable chunky salsa.
Chicken breasts stuffed with pancetta, basil, and Dolcelatte, served with creamy mushroom orzo and a fresh rocket salad.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Thyme honey-infused figs rolled in almond suet pastry, baked until golden and served with homemade walnut and honey ice cream.
A comforting apple crumble infused with lemon thyme, served alongside a rich, homemade thyme-scented egg custard.
Jointed chicken marinated in lemon thyme and garlic, roasted, and served with a charred broccoli, mushroom, and burrata salad.
Mash softened butter with fresh herbs and apple, then roll into sausage shapes and chill or freeze until needed.
Zesty lemon muffins topped with a sweet sugar glaze and garnished with lemon thyme for a classic citrus treat.
An ambitious trio of orange-thyme puffs, pear-malt millefeuilles, and blackberry-lemon verbena crème brûlée custard tarts using homemade puff pastry.
A spicy, homemade mustard featuring kohlrabi, honey, and lemon thyme, perfect for steaks, roast beef, or sautéed potatoes.
Miniature lemon cakes filled with homemade curd and mascarpone cream, topped with thyme syrup and candied lemon slices.
Pan-seared chicken breasts and shallots baked in a lemon thyme sauce, finished with asparagus, décorative tips, and creamy crème fraîche.
An impressive dish of pan-seared lemon sole served with buttery Lyonnaise potatoes, a turkey-infused jus, and a rosemary-shrimp garnish.
Monkfish fillets seasoned with ginger, chilli, and coconut milk, then sealed in foil parcels and baked until tender.
Pan-fried grey mullet fillets served on a bed of stir-fried vegetables with a creamy white wine and lemongrass sauce.
Fried red mullet served with a complex Thai-inspired vegetable purée, fresh fennel salad, and a rich browned butter ketchup sauce.
Succulent roast chicken infused with lemon thyme and garlic, served alongside a crisp, zesty dressed chicory salad.
A rich make-ahead pâté featuring chicken breast, minced pork, and pistachios, baked in a bacon-lined terrine and chilled overnight.
A slow-cooked Caribbean-style mutton curry marinated in red wine and herbs, finished with dark chocolate and pomegranate molasses.
Roasted pears served with Serrano ham cones, Roquefort cheese, walnuts, and a homemade honey-pear vinaigrette.
A feast of mussels, cockles, clams, and prawns with haricot beans served in stylish scallop shells on seaweed.
Crayfish baked over aromatic salt and star anise, served with a zesty lemon thyme infused butter sauce.
Fragrant lemon thyme custard layered with raspberries and sugared crisp batter scraps for added crunch.
Indulgent pork ribs simmered in aromatics, finished in a boozy bourbon glaze, and served with a unique smoked corn salad.