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A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Indulgent baked eggs nestled on a concentrated mushroom purée, topped with crème fraîche and cooked in a gentle water bath.
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Brined whole chicken roasted with vegetables, served with creamy mashed potatoes and a tarragon, white wine, and morel mushroom sauce.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Succulent roast chicken served with an elegant, rich, and earthy sauce made from soaked morel mushrooms and double cream.
A fresh seasonal dish featuring poached rolled skate wings served over creamy pea risotto with sautéed morels and asparagus.
Succulent chicken breasts simmered in an earthy morel and sherry cream sauce, served with tender butter-braised leeks.