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A seasonal take on ham, egg and chips using breaded pheasant breasts, served with chips, fried eggs, and anchovies.
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Breaded pheasant breasts served with a smooth, warm beetroot purée and chilled marinated beetroot herb salad.
Pan-seared pheasant breast in a red wine and balsamic reduction, served with cheesy Stilton-topped crushed rosemary potatoes.
Sautéed pheasant breast flambéed with brandy in a chive cream sauce, served over smooth buttery mashed potatoes.
Roast seasoned potato wedges while simmering a zesty cranberry and red wine sauce, then pan-sear pheasant breast until golden brown.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
Succulent pheasant strips pan-fried in butter, simmered in a creamy wholegrain mustard and rosemary sauce, finished with fresh chives.
Pan-seared pheasant breast served with deep-fried carrot chips, fresh peas, and a rich red wine reduction sauce.