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Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
Grilled garlic-butter mushrooms served with a creamy leek and mushroom sauce alongside steamed broccoli florets.
Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Seared beef fillet wrapped in pancakes, pâté, mushrooms, and pastry, served with blanched broccoli and a red wine reduction.
Premium beef fillet wrapped in pancakes, pâté, spinach, and mushrooms, encased in puff pastry and served with Madeira sauce.
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.
Portobello mushrooms wrapped in bacon, stuffed with wilted spinach and egg yolks, then grilled and served with fresh spinach pesto.
Seared beef fillets served on Portobello mushrooms, topped with spinach, tomatoes, and melted Gruyère cheese for a rich main course.
Portobello mushrooms topped with Stilton cheese, served with a creamy garlic leek sauce and crispy homemade garlic croutons.
A healthy homemade 'fakeaway' featuring extra-lean beef patties served with a fresh lettuce, tomato, and cucumber salad.
Quick, economical lambs’ liver served with braised lettuce, mushrooms, and bacon in a rich balsamic and beef stock sauce.
Portobello mushrooms topped with goats' cheese and herby breadcrumbs, baked until golden and served with a fresh herb salad.
A tiered stack of sautéed Portobello mushrooms, rump steak, and melted cheese served with a blended sweet red pepper sauce.
Portobello mushrooms roasted with sliced garlic and olive oil served on a toasted slice of sourdough bread.
Creamy chicken and mushroom stroganoff topped with puff pastry and baked until golden and crisp in individual ovenproof dishes.
A healthy chicken and mushroom pie topped with sliced potatoes instead of pastry, served with steamed green beans.
Roasted monkfish served over sautéed balsamic Portobello mushrooms with golden-brown mushroom-shaped potatoes on the side.
Portobello mushrooms stuffed with a sautéed vegetable mixture, topped with blue cheese and breadcrumbs, then roasted until golden and bubbling.