A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
A whole roasted chicken stuffed with pancetta, ham, and bread, served with creamed sweetcorn and herbed potatoes.
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
Pan-fried pork loin served over buttery creamed leeks and chard, accompanied by tender boiled new potatoes.
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Slow-braised pork shoulder marinated in spices and stout, stuffed with prunes and anchovies for a rich, savory flavor.
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
Bramley apples stuffed with a savory breadcrumb, onion, and herb mixture, then baked until tender. Perfect with pork or duck.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Squid stuffed with chorizo paste, pan-fried with buttery sage, served alongside crispy potatoes, peas, capers, and homemade garlic aioli.
A flavorful pork patty combined with apple, sage, and cheddar, served alongside golden pan-fried potato chips.
A hearty wintry dish featuring ducks braised with bacon lardons, onions, carrots, and peas in a rich herb-infused sauce.
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Flavorful sausage rolls made with leftover stuffing and sausagemeat, served alongside a zesty cumin and tomato yogurt relish.
Succulent turkey medallions topped with sage and prosciutto, cooked in a buttery white wine and lemon sauce.
Pork fillets stuffed with Stilton and sage, pan-seared then oven-roasted and served with a white wine pan sauce.
A quick, tasty supper using rabbit fillets flattened and cooked with bacon, sage, and a beer or wine reduction.
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Succulent chicken marinated in honey, ginger, and turmeric served with spiced, crispy roast potatoes for a flavorful family meal.
A classic Christmas side dish featuring sausage meat, sage, and breadcrumbs that can be prepared in advance and roasted.
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Pan-fried pork loin steaks served with a tangy apricot reduction and a fresh, crunchy red cabbage and carrot coleslaw.
Seared pork fillets wrapped in Parma ham served with grilled apples and a fresh red cabbage coleslaw.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Seared venison loin wrapped in parsley pancakes and puff pastry with mushroom duxelles, served with buttered savoy cabbage.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Grilled mushrooms filled with a savory mixture of bacon, blue cheese, and cream, then baked until golden and bubbling.
Seared pork loin roasted with sage and garlic, served with a sweet and tangy red onion mustard chutney.
Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
Handmade potato gnocchi boiled until tender then sautéed in a fragrant sage and butter sauce for a simple, delicious meal.
Lamb cutlets butterflied and stuffed with a rich herb, garlic, and parmesan butter paste wrapped in savory Parma ham.
Chicken breasts seared in olive oil, simmered in a lemon and white wine sauce, served with garlic-chilli green beans.
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.
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Homemade pasta with two distinct fillings, spinach and ricotta or meat, served in sage butter and tomato sauces.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Savory minced pork, spices, apricots, and pistachios baked in puff pastry. Served with a braised cabbage, pear, and pomegranate salad.
Succulent roasted pork belly paired with a unique surf-and-turf sauce featuring shrimps, diced apples, cream, and fresh herbs.
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.
A simple and stylish vegetarian risotto featuring pumpkin or squash, finished with crispy sage leaves and Parmesan cheese.
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
Crispy grated potato rösti topped with pan-seared calves' liver and fragrant, fried sage leaves for a quick gourmet meal.
Slow-roasted stuffed pork loin served with creamy layered dauphinoise potatoes and crispy crackling for a comforting festive feast.
Handmade pasta filled with spinach and goat cheese, served in a browned butter sauce with sage, garlic, and fresh tomatoes.
Mash softened butter with fresh herbs and apple, then roll into sausage shapes and chill or freeze until needed.
Slow-roasted pork loin stuffed with sage, suet, and breadcrumbs, served with creamy mashed potatoes and buttered spring greens.
Seared pork fillet stuffed with mozzarella, plum chutney, and sage, roasted with vine tomatoes and served with wilted spinach.
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
Pan-seared pork chops served with a flavorful stir-fry of Brussels sprouts, chestnuts, red onion, and white wine.
A traditional Italian dish of tender pork shoulder poached in seasoned milk with lemon, sage, potatoes, and wilted greens.
A stunning autumnal vegetarian pasta dish featuring handmade ravioli filled with roasted pumpkin and crushed amaretti biscuits in butter sauce.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
Succulent roast chicken served with homemade sage stuffing, bacon-wrapped sausages, creamy bread sauce, crispy potato game chips, and rich gravy.
Succulent roast pork loin served with crispy garlic and thyme potatoes and a homemade spiced chunky apple sauce.
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Succulent rolled pork loin roasted with sage and apple, served with homemade apple sauce, roasted vegetables, and tender broccoli.
An easy vegetarian stuffing made with fresh sage, onions, and breadcrumbs, roasted until crisp and golden.
Slow-roasted pork seasoned with sage and lemon, served with homemade cider apple sauce and smooth, buttery mashed potatoes.
Slow-roast pork shoulder over vegetables for hours, then serve with honey-sherry parsnips, parsnip crisps, creamy mash, and homemade gravy.
Turkey slices filled with Gruyère, ham, and sage, pan-fried and served with brown butter sauce and seasonal greens.
Butterflied chicken stuffed with mozzarella, wrapped in parma ham, served with griddled potatoes and a savory leek tomato wine sauce.
Pan-seared fillet steak topped with a blue cheese herb crust, served over buttery parsley potatoes with a red wine sauce.
Seared ostrich steak wrapped in homemade pastry with creamed mushrooms, served with red wine sauce and sage crushed potatoes.
Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.
A creamy vegetarian polenta enriched with spinach, Manchego, and sage, topped with oven-roasted bursting cherry tomatoes.
Roasted green pepper stuffed with savory rice and parmesan, served with a rich white wine, cream, and mussel sauce.
Portobello mushroom filled with a blend of steak, garlic, onion, and Roquefort cheese then oven-baked until golden.
Crispy breaded turkey breast stuffed with herb cream cheese and sage, served alongside a golden pan-fried potato rosti.
Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.
Tender slow-cooked pork shoulder served with creamy butterbeans, sautéed apple wedges, and crispy fried sage leaves.
Boil cabbage and potatoes, sauté with leeks and sage, then toss with cooked buckwheat pasta and melted Italian cheeses.
A low-cost, vegetarian risotto using pearl barley and butternut squash, flavoured with fresh sage and vegetable stock.
Fillet steaks stuffed with fresh oysters, wrapped in pancetta, and served alongside slow-cooked herb potatoes with tomatoes and olives.
Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.
Stuffed pork loin wrapped in pancetta, roasted until moist, and served alongside a creamy, herb-infused three-cheese polenta.
Roasted chestnut mushrooms stuffed with melted Brie and sage breadcrumbs, served alongside a crisp, zesty mangetout and onion salad.
Herb-stuffed pork loin wrapped in pancetta, roasted until tender, and served with a smooth potato and parsnip purée.
A slow-cooked chicken casserole featuring seasonal vegetables and cider, topped with light, fluffy sage-infused dumplings.
A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.
Healthy white fish and vegetable skewers flavored with sage and paprika, then oven-baked until perfectly cooked through.
Chicken spiked with sage and rosemary, roasted with potatoes in aromatic juices until golden brown and tender.