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Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Hearty beef braised in Guinness, served with light suet dumplings cooked in beef stock and smooth, buttery mashed potatoes.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Hearty game and pork sausage rolls served with a creamy mushroom purée, pickled walnuts, and fresh dandelion leaves.
Seared fillet steaks served with a rich Madeira sauce, tangy pickled walnuts, and fresh, zesty homemade horseradish cream.
Roasted rib of beef served with homemade horseradish cream, pickled walnuts, and a buttery medley of seasonal spring vegetables.
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Savory beef mince wrapped in dough, baked until golden, and served with horseradish cream and a pickled walnut watercress salad.
Toasted rustic bread topped with a rich cheddar cream sauce and served with a tangy tomato and pickled walnut chutney.
Boil beetroots and asparagus until tender, then combine with sorrel, goats' cheese, and pickled walnuts in a cider vinegar dressing.
A traditional hot-water crust pie layered with sausage meat, chicken, ham, and boiled eggs, chilled overnight before serving.
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
A light, healthy salad featuring seared venison loin, pickled walnuts, and a savory anchovy and walnut dressing.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.
Roasted aubergines topped with a tangy walnut salsa, crumbled goat's cheese, and fresh pomegranate seeds for a stunning vegetarian course.