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Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
A quick vegetarian pasta dish featuring sun-blushed tomatoes, roasted artichokes, black olives, and fresh sage topped with grated parmesan.
Seared gammon steaks simmered in a cider and honey sauce, served with a chunky potato and carrot mash.
Succulent gammon steaks simmered in a honey-cider sauce served alongside a vibrant, seasoned potato and carrot mash.
Handmade beetroot and potato gnocchi tossed in a fragrant sage and orange butter sauce, finished with parmesan and zest.
A hearty Italian chicken and tomato stew served over creamy parmesan polenta, perfect for a mid-week family meal.
Poached chicken breasts served with a creamy tuna and anchovy sauce, accompanied by fresh rocket leaves and capers.
Handmade pasta served with lamb chops stuffed and wrapped in Serrano ham and sage, then pan-fried to perfection.
Sausagemeat shaped into meatballs, fried until golden, and simmered in a fresh tomato sauce with garlic, chili, and herbs.
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
Classic handmade pasta stuffed with a creamy spinach, ricotta, and parmesan filling, served in a nutty sage butter sauce.
Pork fillet stuffed with figs and sage, served alongside cannellini beans in tomato sauce and creamy garlic scallop potatoes.
Sophisticated mini filo tarts filled with ripe figs and creamy blue cheese, baked until golden and melted.
Juicy roast pork with crisp crackling served with a reduced cider sauce, shallots, and fresh sage leaves.
Monkfish fillets wrapped in Parma ham, served with buttery crushed potatoes, honey-glazed carrots, and a creamy white wine sauce.
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
Blend walnuts, flour, and squash to form dough, boil into gnocchi, and toss in aromatic infused sage butter.
An Olympic-inspired rabbit feat prepared five ways including burgers, faggots, confit, braised shoulder, and loin wrapped in Parma ham.
Homemade ravioli filled with roasted butternut squash and onion, served with crispy fried sage leaves and sun-dried tomatoes.
Vegetarian individual tartlets filled with conference pears, creamy Stilton, walnuts, and a savory egg and crème fraîche custard.
A traditional Gloucestershire 'squab' pie featuring tender lamb neck and apples topped with a crisp, golden homemade pastry crust.
Succulent pork fillet stuffed with black pudding, wrapped in bacon, and served with a creamy apple and cider sauce.
A traditional raised pork pie with apricots and leeks, served with a unique fizzy cider and sage infused jelly.
Tear and share these delicious sage and onion bread rolls - a perfect accompaniment to a warming soup.
Thin strips of steak served in a spicy dressing alongside crisp, deep-fried vegetables.
Earthy, flavourful scallops served with tender lentils and sautéed Swiss chard, finished with chilli, sage, and a squeeze of lemon.