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Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
A fragrant Mangalorean chicken curry served with homemade spiced curry leaf and fennel flatbreads garnished with mustard cress.
Blanched lobster and softened mango served with a citrusy dressed salad and rich foaming nut-brown butter sauce.
A classic seafood starter featuring steamed prawns and langoustines with homemade Marie Rose sauce, served in cocktail glasses.
Roasted pork loin served with a creamy homemade mustard sauce, fluffy mashed potatoes, and mustard-glazed green beans.
Sugar and vanilla cured salmon served cold with tangy pickled ginger, green cucumber ketchup, and charred cucumber batons.
Home-cured salmon served with fluffy homemade blinis, tangy whisky-glazed beetroot, and cooling crème fraîche.
A sophisticated dish featuring whisky-cured salmon accompanied by homemade pickled vegetables and a unique, smooth cucumber ketchup.
Fresh trout cured for 24 hours, charred with a blowtorch, and served with homemade potato crisps, peas, and ricotta.
Pan-seared peppered duck breasts served with a warm cherry and elderflower dressing over a fresh lovage and cress salad.
A savory vegetarian cheesecake featuring Roquefort and figs, topped with syrupy balsamic onions and fresh peppery salad leaves.
Succulent salmon fillets and courgettes marinated in a spiced vinegar pickling liquid, served with a fresh bean and tomato salad.
Succulent chunks of cooked lobster tossed in home-made Thousand Island dressing and served in toasted brioche rolls with cress.