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A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Slow-cooked, pressed brisket steaks grilled with a ginger-sherry glaze and served with a fresh broccoli and Little Gem salad.
A South African stew featuring goat steaks, chorizo, and festive spices like ginger, cardamom, and cloves, simmered with tomatoes.
Pan-fried mackerel fillets served over a sweet rhubarb and ginger purée with a nutty browned butter and fennel sauce.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
Boil a whole chicken with vegetables to create stock, then bake chunks of meat in a creamy homemade pastry crust.
Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
Indulgent homemade waffles laced with crisp bacon, served with poached eggs, fresh hollandaise sauce, and additional crispy bacon strips.
Luxurious fillet steak served on toasted bread with a Madeira sauce, creamy mashed potatoes, wild mushrooms, and fresh truffles.
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
A traditional layered venison pie featuring hand-raised hot water crust pastry, savory chicken stock jelly, and sweet onion marmalade.
A whole salmon poached with aromatics, chilled, and decorated with cucumber scales, served with lemon-dill and rocket-sesame mayonnaises.
Luxury BLT with tender simmered pork belly, homemade bacon-infused mayonnaise, tangy tomato chutney, and lettuce on toasted brioche buns.
A comforting chicken casserole featuring a creamy sauce, blanched broccoli, water chestnuts, and golden fried onions served with baby carrots.
Lush brioche rolls filled with a mixture of lobster, pickled celery, tarragon mayonnaise, and lemon juice.
Succulent langoustines baked in foil and served over linguine tossed in a rich, creamy seafood and white wine sauce.
Toasted crusty bread topped with warm, pepper-crusted goats' cheese and a spicy balsamic tomato dressing.
Succulent gammon simmered in cider and apple juice, glazed with aromatic spices and served with a zesty citrus sauce.
Succulent gammon boiled until tender, then roasted with a sweet maple glaze and served with a zesty, spicy fruit chutney.
Slow-braised pork belly infused with aromatics, ginger, and orange, served with tender root vegetables and a savory chicken stock reduction.
Slowly roast beef bones and vegetables before simmering for hours to create a rich, intense base for soups and sauces.
Succulent gammon joint simmered with spices, topped with a treacle-marinated bacon crust, and served with roasted buttery pumpkin slices.
A fragrant Thai-inspired prawn curry featuring a homemade shell stock, fresh spice paste, mangetout, and crunchy beansprouts.
Succulent roast duck crowns served with an apple juice and cider-style reduction, vegetables, and aromatic herbs.
Seared tuna loin coated in spices served over stir-fried rice noodles and vegetables with a tangy tomato soy dressing.
Slow-cooked beef stew in red wine served with unique crisp dumplings made from soaked leftover baguette and herbs.
Leg of lamb marinated in a spice paste, roasted with garlic, and served with a spiced Ricard-infused gravy.
Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.
A robust Portuguese seafood stew featuring mixed fish, shellfish, and potatoes simmered in a rich white wine and tomato broth.
Tender veal poached in wine and stock, chilled overnight, and served with a tangy, home-made tuna and caper mayonnaise.
Pan-fried breaded pork tenderloin served with duck eggs, pickled apple balls, smooth apple purée, and tender celery.
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.
A classic vegetarian dish featuring a perfectly poached egg served on creamy avocado, topped with rich, homemade hollandaise sauce.
Pan-seared peppered rump steak served with oven-roasted carrots, caramelized red onion relish, and creamy wholegrain mustard mash.
A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.
Peruvian scallop stew flavoured with herbs, white wine, amarillo chilli paste, and potatoes in a homemade fish stock.