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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Flavorful smoked eel cakes served with a zesty herb, mustard, and horseradish dipping sauce and fresh pea shoots.
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
A hearty Italian dish featuring browned spicy sausage, blanched broad beans, and fresh peas, topped with smoked ricotta and herbs.
Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.
Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.
Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.
Deep fried soft-shell crabs in a light beer batter served with homemade saffron aioli and a spicy watercress salad.
Boiled duck eggs are breaded and deep-fried, then served atop a fresh cherry and duck confit salad with bacon.
Incredible breakfast of breaded eggs and wild mushrooms served on toasted brioche with homemade truffle mayonnaise and chicken demi-glace.
Bright fresh gherkin and radish salad served with pan-fried brill fillets and a lettuce-based dressing.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Rich oily mackerel fillets served with tangy homemade rhubarb chutney and a fresh citrus chicory salad.
A fresh pea and parsley soup served with crispy, deep-fried mini smoked salmon fish cakes and a cream drizzle.
A vibrant, simple, and nutritious pea soup blended with cream and topped with shredded ham hock and fresh watercress.
A light, elegant pea and spinach risotto served with crispy sea bream fillets and a fresh minty pea oil.
A healthy, delicious meal featuring steamed plaice fillets served with smooth pea purée, crispy bacon, and seasonal spring vegetables.
Pan-seared scallops served with a silky artichoke purée, spiced crushed peas, crispy bacon, and fresh pea shoots.
Pan-fried smoked eel served with steamed vegetables, fresh pea shoots, and a rich buttery clam and white wine sauce.
A quick, sharing salad featuring sticky lamb, fresh peas, and a spicy ginger-lime dressing for layered flavors.
Deep-fried monkfish, cod, and halibut strips served with a creamy mint and pea purée and vibrant parsley oil.
A delicate, creamy spring soup made with fresh watercress, peas, and double cream, served hot or chilled.
Succulent beef slow-cooked in aromatic spices and coconut, served with a zesty herb salad and steamed sticky rice.
Deep-fried cod in a fermented beer and dill batter served alongside buttery mushy peas and dressed pea shoots.
Succulent roasted cod fillets served with a vibrant pea purée, sautéed Morteau sausage, chanterelle mushrooms, and fresh spring vegetables.
A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.
Roast pork tenderloin served with homemade pease pudding, pickled baby carrots, and a fresh pea and mint purée.
Home-smoked mackerel fillets served with honey-roasted assorted baby beetroots, garlic-infused leaves, and fresh horseradish.
Breadcrumb-coated deep-fried goats' cheese served over a refreshing summer salad of blanched peas, radishes, mint, and lemon dressing.
Roasted oxtail simmered in red wine sauce, served warm over a fresh pea, broad bean, and herb leaf salad.
Luxurious homemade ravioli filled with delicate salmon and crab mousse, served with creamy mussels, potatoes, spinach, and caviar garnish.
Indulgent seafood starter featuring langoustines, oyster-infused mayonnaise, wilted spinach, and a unique crunchy anchovy crumb.
A fresh seasonal dish featuring poached rolled skate wings served over creamy pea risotto with sautéed morels and asparagus.
A light chicken broth featuring mixed beans, minted potatoes, and a tangy, vibrant green herb dressing with fresh asparagus garnish.
Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.
A quick and creamy risotto featuring salmon, fennel, and peas, cooked with white wine and finished with crème fraîche.
A simple and healthy salad using leftover roast chicken, couscous, fresh oranges, and pea shoots with a citrus dressing.
Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.
Seared scallops and black pudding served with a citrusy shrimp butter and a fresh pea shoot and radish salad.
Pan-fried salmon trout served with blanched spring vegetables and a zesty, clarified citrus butter vinaigrette.
A fresh spring dish featuring creamy rice and a homemade pea pod stock, topped with blanched seasonal vegetables.
A refined dish featuring poached duck eggs, sweet pea sorbet, braised peas, and salty air-dried ham with crunchy baguette toasts.
Pan-fried sea bass served with a creamy fennel and nut pesto and a zesty tomato coriander salsa.
A light and sophisticated broth featuring fresh peas, honey-infused stock, diced ham, and crispy deep-fried Savoy cabbage garnish.
Home-smoked trout fillets served with a smooth pea purée and a zesty mint and shallot pea salad.
A light, healthy salad featuring seared venison loin, pickled walnuts, and a savory anchovy and walnut dressing.