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Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.
A hearty vegetarian soup featuring sautéed celeriac, red onion, and puy lentils simmered in a seasoned stock.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
A comforting vegetable soup featuring Puy lentils, sprouting broccoli, and baby carrots, topped with a seasoned savory lentil cream.
Purple sprouting broccoli roasted until tender and served with a zesty puy lentil and Dijon mustard herb vinaigrette.
A hearty vegetarian lasagne featuring earthy braised puy lentils, rich homemade cheese sauce, and layers of pasta sheets.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
A hearty, spiced vegan salad featuring roasted cauliflower, Puy lentils, and a tangy, creamy red pepper and cashew sauce.
A hearty dish of slow-cooked Puy lentils with boiled bacon, aromatic vegetables, butter, and hard-boiled eggs.
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Luxurious comfort food featuring slow-cooked tender duck legs, rich spiced lentils, and creamy mashed potatoes glazed with honey.
Honey-glazed duck breasts served with aromatic spiced lentils, lime, and fresh coriander over a bed of creamy mashed potatoes.
Crispy skin-on red snapper fillets served over a bed of spice-infused Puy lentils and sweet braised baby shallots.
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
A French stew featuring Toulouse sausages, confit duck, and lentils served alongside smooth, buttery mashed potato purée.
Spatchcocked chicken rubbed with aromatic spices, roasted until juicy, and served with a creamy almond curry sauce and lentil salad.
Roasted halibut seasoned with aromatic spices served over a savory red wine and chicken stock infused Puy lentil salad.
A comforting vegetarian broth featuring Puy lentils, spinach, and shallots finished with a touch of double cream.
Pan-seared then oven-roasted pork belly served with a cider apple purée, braised lentils, and buttered spring cabbage.
Pan-seared lamb steak served over a bed of spiced, creamy lentils infused with cumin, turmeric, and white wine.
Garlic and mint-marinated feta served with soft roasted peppers and a seasoned puy lentil balsamic dressing.
Savory patties made from spinach, lentils, and curry spices, pan-fried until golden and served with cool Greek-style yoghurt.
Succulent pork tenderloin seared in fresh herbs, served over cider-infused lentils with apple, honey, mustard, and creamy mashed potatoes.
Tender leg of lamb slow-cooked in red wine and herbs, served over a bed of savory puy lentils.
Pan-seared lamb chops served over a rich bed of creamed Puy lentils with parmesan, lemon, and fresh rosemary.
A creamy vegetarian soup made by simmering lentils with tomatoes and stock, then blending with fresh spinach and herbs.
Delicate monkfish slices gently poached in a flavorful base of curried lentils, aromatics, chicken stock, and creamy crème fraîche.
Tender monkfish fillets served over a rich bed of Puy lentils, aromatics, fresh herbs, and a touch of crème fraîche.
Seared mallard duck breasts served over a warm bed of Puy lentils and salad leaves, topped with crispy parsnip shreds.
A comforting lentil stew infused with warm spices and topped with sweet, buttery caramelized onions and fresh crème fraîche.
Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.
A fragrant lentil and spinach stew served with handmade black onion seed chapattis, cooked quickly in a frying pan.
A warm vegetarian salad featuring Puy lentils and fresh spinach tossed in a spicy sesame and lime honey dressing.
A lighter Wellington alternative featuring sea bass and spiced lentils wrapped in dill pancakes and homemade rough puff pastry.
Spicy vegetarian lentil and sweet potato croquettes coated in polenta, fried until golden, and served with a zesty mint raita.
A spicy lentil salad with griddled courgettes, raisins, dates, and pine nuts, finished with a honey mustard rosewater dressing.
A healthy smoked trout salad featuring puy lentils, yellow peas, walnuts, and fresh herbs with a soured cream drizzle.
Vegetable casserole featuring puy lentils and pan-fried smoked ricotta dumplings made with mashed potato and flour.
A savoury vegetarian breakfast featuring risotto rice, puy lentils, hard-boiled eggs, and crispy vegetarian black pudding with warm curry spices.
A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.
Pan-fried calf's liver served with braised chard, savory lentils, crispy pancetta, and a creamy balsamic sauce.
Succulent roasted pork belly served alongside hearty braised lentils and a vibrant, fresh cavolo nero and herb salsa.
Succulent pheasant served with a rich mustard and cream sauce over Puy lentils, featuring expertly prepared pan-seared then roasted meat.