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Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
A classic English breakfast with crispy bacon, wild mushrooms, and truffle-infused duck eggs served on grilled sourdough bread.
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Pan-fried turbot fillets served with a light cream foam, sautéed wild mushrooms, and creamy mashed potatoes.
Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.
Mushroom-stuffed leg of lamb served with neat rounds of potatoes cooked in lamb juices and chicken stock.
Crispy potato cakes with bacon and spring onions, topped with sautéed wild mushrooms and a perfectly fried duck egg.
Elegant French puff pastry pies filled with truffle, chicken mousse, and spinach, served with a rich Madeira wine reduction.
Pan-seared pepper-crusted steak served with a creamy wild mushroom sauce and oven-baked sweet potato chips.
Deep-fried shallots, griddled flank steak, and sautéed mushrooms served over a dressed watercress salad for a hearty meal.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.
Individually wrapped pork fillets with mushroom cream, served alongside buttery savoy cabbage and a rich port wine reduction.
Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.