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A classic citrus-infused cranberry sauce featuring ruby port, almonds, and sultanas, perfect for serving with Christmas turkey.
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
A hearty lamb casserole slow-cooked with red wine and rosemary, served with crispy potato stacks and braised red cabbage.
A vegetarian mincemeat packed with port, brandy, spices, and dried fruit, simmered into a rich, flavorful paste.
A rich, silky brasserie classic made by blending soaked chicken livers with reduced alcohol, herbs, eggs, and melted butter.
Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.
Golden-brown roasted pheasant served with a rich port wine jus and a creamy, herb-infused bacon bread sauce.
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
A flavorful stuffing featuring sausage, soaked cranberries, port, and chestnuts, perfect for stuffing turkey or chicken during festive meals.
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
Tender double-sided lamb chops coated in herbs, pan-seared and oven-finished, served with a sweet and tangy port-based Cumberland sauce.
A festive cocktail featuring cognac, rum, and ruby port shaken with mincemeat and fresh clementine juice.