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Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
A rich vegetable soup featuring caramelized onions topped with cheesy toast and a decadent cream and Madeira liaison.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.
Luxurious fillet steak served on toasted bread with a Madeira sauce, creamy mashed potatoes, wild mushrooms, and fresh truffles.
Premium beef fillet wrapped in pancakes, pâté, spinach, and mushrooms, encased in puff pastry and served with Madeira sauce.
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom sauce.
Pan-fried calves’ liver served with creamy mashed potatoes, rich Madeira sauce, buttered kale, and crispy beer-battered onion rings.
A traditional chicken and mushroom pie with wild mushrooms, Madeira, and homemade rough puff pastry for a sophisticated supper.
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Jointed chicken cooked in a rich Madeira and cream mushroom sauce, served with smooth buttery mash and green beans.
A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Luxurious chicken in a creamy mushroom sauce featuring wild mushrooms and bacon lardons, topped with fresh shaved black truffle.
Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.
An easy chicken stew featuring wild mushrooms and truffles, served with smooth, creamy buttered mashed potatoes.
An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.
A classic steak dinner featuring pan-seared rib-eye, rich Madeira sauce, battered onion rings, wild mushrooms, and smooth creamy mash.
Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.
Succulent roasted pheasant served with homemade truffle-pheasant ravioli, tender kale, and a rich Madeira sauce for a decadent festive feast.
Sophisticated beef fillet paired with smooth smoked garlic mash, wild mushrooms, and a rich Madeira wine reduction sauce.
Elegant French puff pastry pies filled with truffle, chicken mousse, and spinach, served with a rich Madeira wine reduction.
Seared fillet steaks served with a rich Madeira sauce, tangy pickled walnuts, and fresh, zesty homemade horseradish cream.
Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.
Rich chicken liver parfait topped with beetroot jelly, served with quick-pickled minted beetroot and toasted sourdough bread.
Rich chicken liver pâté flavored with brandy and port, topped with earthy beetroot jelly and crispy chicken skin garnish.
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
Crispy puff pastry layers filled with a creamy mushroom mousse and garnished with sautéed girolles and fresh chives.
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
Mushrooms stuffed with a savory mixture of sausage meat, chestnuts, breadcrumbs, and herbs, then baked until crisp and golden.
A delicious alternative to turkey featuring roasted duck on a bed of bacon, potatoes, and onions with Madeira gravy.
Fresh figs are cross-cut, drizzled with honey and Marsala wine, then baked until juicy and served with vanilla ice cream.
Crispy homemade buttermilk waffles topped with sautéed chicken livers, served with a sweet golden raisin purée and pickled red onions.
A deeply savoury, hearty onion soup enriched with wine and Madeira, topped with melted Gruyère cheese croutons.
Roasted guinea fowl served with sautéed wild mushrooms, wilted Savoy cabbage, and a rich Madeira-infused reduction sauce.
A rich and fruity dish featuring pork loin stuffed with oven-dried Victoria plums and served with a savory jus.
Succulent pork belly submerged in a rich master broth, roasted until sticky, and served with a zesty, herb-infused vinegar slaw.
Luxurious slow-roasted pork loin served with crispy rosemary potatoes, wilted greens, fried rocket, and a rich Madeira cream sauce.
Roasted brined cabbage served with a rich mushroom-based mock teriyaki sauce, airy mustard emulsion, and sautéed wild mushrooms.
A celebratory beef fillet stuffed with duck liver pâté, wrapped in bacon, and served with a rich Madeira sauce.
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.