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Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
Homemade spinach pasta sheets filled with creamy burrata and parmesan, served in a rosemary and pine nut butter sauce.
Tender topside of beef marinated overnight in red wine, herbs, and vegetables, then slowly braised until perfectly tender.
Crispy baked potato skins seasoned with rosemary, perfect for dipping. A filling and delicious alternative to potato crisps.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Tender pork ribs simmered in a honey-soy marinade, grilled until sticky, and served with crispy polenta-crusted potato wedges.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
A flavorful spelt bread made using mashed potatoes and potato water, topped with new potatoes, rosemary, and indulgent gorgonzola.
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Easy oven-baked potato wedges seasoned with rosemary, garlic, and olive oil for a classic vegetarian side dish.
A classic French savory pastry filled with colourful layers of seasoned potatoes, red peppers, spinach, and caramelised garlic.
Blanch and roast parsnips, griddle seasoned potatoes and steak, then serve with a homemade mustard-infused egg yolk mayonnaise.
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
Marinated rump steak grilled to perfection and served with savory oven-baked swede fondant cooked in chicken stock.
Marinated lamb leg steak griddled to perfection, served with charred broccoli and aromatic melted rosemary and parsley butter.
A fresh spinach salad featuring pears and sautéed croûtons, topped with a creamy blended Brie and pear dressing.
A quick and fresh vegetarian salad featuring sliced peppers, shallots, and herbs tossed in a tangy mustard vinaigrette.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Marinated spatchcocked quail grilled on skewers and served alongside a creamy leek-infused pearl barley risotto and fresh salad.
Pan-fried chicken thighs simmered in a honey, soy, and balsamic sauce with sun-dried tomatoes and onions.
Sliced sweet potatoes simmered in stock, topped with goats' cheese and rosemary, then baked until golden and melted.
A comforting bean stew featuring softened leeks, rosemary-infused borlotti beans, and a topping of crisp, golden garlic breadcrumbs.
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
An Italian-inspired dish featuring tender lamb rump served over wilted courgettes with a flavorful bean and tomato broth.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Slow-cooked mutton in a spicy tomato sauce served in toasted brioche buns with crispy deep-fried lamb breast garnish.
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
A simple pasta dish featuring spicy chorizo and crushed chillies balanced by a rich, creamy tomato and rosemary sauce.
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
A classic Italian flatbread topped with fresh rosemary and sea salt, kneaded until smooth and baked until golden brown.
Grilled lamb chops marinated in a fragrant blend of garlic, fresh rosemary, and olive oil for a quick summer meal.
A slow-cooked venison stew with red wine, mushrooms, and bacon, thickened into a rich gravy and served with potatoes.
Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Handmade pasta served in a hearty borlotti bean soup, enriched with seared guanciale and infused garlic and herb oil.
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Braise beef with chorizo and red wine, served with creamy horseradish mash and oven-baked rosemary suet dumplings.
Succulent lamb shoulder slow-roasted with new season garlic, toasted cumin, and tomatoes until the meat falls off the bone.
Pan-seared honey and sesame glazed pork fillet served with herbed potatoes and a reduced carrot and ginger butter sauce.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Pan-seared rib-eye steak served with oven-roasted spicy potato wedges and a balsamic-glazed roasted tomato half.
Prebaked puff pastry topped with chargrilled asparagus and crumbled goats' cheese, then baked until golden and melted.
Brussels sprouts boiled briefly then pan-fried with garlic and fresh herbs before roasting in the oven until tender.
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
Slowly fry root vegetables with garlic and herbs before finishing in the oven until tender and golden.
Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
A hearty Italian chicken and tomato stew served over creamy parmesan polenta, perfect for a mid-week family meal.
Chicken thighs and drumsticks fried until crisp, then simmered with garlic and rosemary, served alongside toasted garlic ciabatta.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
A soft Italian bread topped with fresh rosemary and garlic, kneaded then baked until golden brown and drizzled with oil.
Lamb cutlets butterflied and stuffed with a rich herb, garlic, and parmesan butter paste wrapped in savory Parma ham.
Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
Leg of lamb stuffed with ham and rosemary, coated in a parmesan crust, and served with sautéed peas and pancetta.
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Slow-cooked pork joint rolled with herbs and garlic, braised for hours with a mountain of onions to create a rich sauce.
A simple pork dish flavored with honey and ginger, slow-cooked with root vegetables, shallots, and crispy pancetta.
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Handmade pumpkin gnocchi served with a creamy pumpkin sauce, crispy rosemary, sautéed pumpkin cubes, and freshly grated parmesan cheese.
Succulent rabbit pieces pan-fried with garlic and rosemary, served alongside garlic-rubbed toasted crusty bread bruschetta.
Chicken poached in wine and vinegar, then marinated overnight with balsamic, rosemary, garlic, and chili for a flavorful finish.
A hearty Venetian-inspired dish featuring marinated fried sardines, softened onions, and sultanas tossed with fresh homemade tagliatelle pasta.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.