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Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
Slow-cooked pork cheeks in a rich wine sauce served with tangy, apple-braised savoy cabbage sauerkraut.
A comforting baked dish featuring Savoy cabbage, thinly sliced potatoes, and melted Taleggio cheese seasoned with butter.
Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Boil and mash potatoes with butter, stir-fry cabbage, then fry the mixture together until browned and crisp.
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
Roast hogget stuffed with chicken mousse, served alongside fondant potatoes, buttered Savoy cabbage, and a savory pan-dripping gravy.
Pan-seared spiced duck breasts served with rich creamed Savoy cabbage, bacon lardons, and tender roasted apple wedges.
Seared and poached lamb fillet served alongside a sautéed savoy cabbage and mushroom fricassée with fresh herbs.
Breaded pork escalopes served with roasted red peppers, buttery caper and lemon sauce, and creamy cabbage-infused mashed potatoes.
A childhood classic featuring sausages served over creamy potato mash enriched with savory cabbage and fresh spring onions.
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Glazed duck breasts baked until tender, served with slow-sweated Savoy cabbage, garlic, onions, and crispy streaky bacon.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
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.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
A crowd-pleasing budget recipe featuring sausages baked in smooth batter, served with rich onion gravy and sautéed garlic cabbage.
Savory minced pork, spices, apricots, and pistachios baked in puff pastry. Served with a braised cabbage, pear, and pomegranate salad.
A festive spiced roast duck served with layer-cooked potatoes, wilted savoy cabbage, and a homemade spiced cranberry apple sauce.
Pan-seared salmon served atop savory braised savoy cabbage with bacon, onions, and a zesty grainy mustard dressing.
Honey-glazed roasted pork belly served alongside oven-roasted salmon and vibrant stir-fried savoy cabbage with a reduced white wine jus.
Miso-marinated cod fillets grilled and baked, served with crispy deep-fried savoy cabbage and a zesty pink peppercorn dressed cabbage.
Slow-roasted lamb shoulder served with homemade mint sauce, crispy roast potatoes, honey-glazed parsnips, and sautéed savoy cabbage.
Fruity sweet and sour fried monkfish tail served alongside crispy deep-fried shredded Savoy cabbage and shaved scallop roe.
Luxurious roasted forerib of beef served with traditional tall Yorkshire puddings and buttered caraway savoy cabbage.
A quick chicken noodle soup featuring egg drop technique, fresh coriander, and sliced savoy cabbage for a simple meal.
Pork tenderloin roasted with honey and soy, coated in crushed cashews, served over sliced pineapple with crispy deep-fried cabbage.
A quick and savory soup featuring fried pork tenderloin, rice noodles, and savoy cabbage in a chili-garlic broth.
A quick and aromatic stir-fry featuring tender pork strips, lemongrass, chilli, and cabbage served with rice noodles in a reduction.
Boil cabbage and potatoes, sauté with leeks and sage, then toss with cooked buckwheat pasta and melted Italian cheeses.
Exquisite slow-cooked beef paired with handmade mushroom tortellini, creamy horseradish mash, braised cabbage, and a rich red wine reduction sauce.
Succulent sirloin steak served with roasted spicy potato wedges, creamy garlic cabbage, and a rich melted Stilton cheese sauce.
A flavorful Beijing-inspired stir-fry featuring Savoy cabbage, savory dried shrimps, garlic, and spicy chilli bean paste in a light sauce.
Crispy cabbage, carrots, and radishes cured in salt then preserved in a sweet vinegar syrup with chilli and soy.
Succulent pan-fried guinea fowl served with crispy potato and cabbage bubble and squeak, savory lardons, and creamy brioche bread sauce.
A light, summery vegetarian soup featuring spring vegetables, potatoes, and tomatoes, topped with a flavorful dollop of green pesto.
Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.
A refined vegetable soup enriched with cream, butter, and fresh herbs, featuring finely diced seasonal vegetables and white wine.
Slow-cooked beef shin in red wine served alongside pan-fried vegetable potato cakes for a comforting, hearty meal.
Pan-fried plaice fillets served with a nutty caper and lemon butter sauce over a bed of creamy savoy cabbage.
Sausage-stuffed savoy cabbage leaves simmered in a smooth tomato-infused stock sauce for a budget-friendly meal.
Succulent chicken thighs and drumsticks boiled in stock, double-coated in spiced flour, and deep-fried until extra crisp and golden.
Chicken breast stuffed with a creamy leek and ginger paste, served with curry-infused leek sauce and crispy fried cabbage.
Griddled beef fillet served with homemade blue cheese butter alongside sautéed savoy cabbage and Portobello mushrooms.
Roasted guinea fowl served with sautéed wild mushrooms, wilted Savoy cabbage, and a rich Madeira-infused reduction sauce.
Succulent beef fillet with a cheesy herb crust served alongside a warm, buttery savoy cabbage and tomato salad.
Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
A quick vegetarian dish featuring sautéed Shetland potatoes, shredded savoy cabbage, fresh thyme, and a bright lemon coriander finish.
Poach baby onions until soft, caramelize with sugar and butter, and serve over savory braised cabbage with golden pancetta.
A layered vegetarian gratin featuring blanched sweet potatoes and savoy cabbage, topped with red onion and crumbled Wensleydale cheese.
Roast wild ducks with a rich orange liqueur sauce, served alongside sautéed savoy cabbage, smoked bacon, and root vegetables.
A healthy vegetarian side dish featuring shredded Savoy cabbage sautéed with aromatic Indian spices, curry leaves, and tomatoes.
Pan-seared herbed salmon cubes served atop a fresh shredded Savoy cabbage salad with a creamy sesame and lemon dressing.
Marinated button mushrooms threaded onto skewers and griddled until tender, served on a fresh Savoy cabbage leaf.
Individually wrapped pork fillets with mushroom cream, served alongside buttery savoy cabbage and a rich port wine reduction.
Wine-poached brill fillets served alongside a rich, creamy colcannon mash with cabbage and spring onions, finished with a butter sauce.
Sweet pork chops served with smoky paprika potatoes and comforting cabbage mixed with bacon lardons and double cream.
Slow-roasted pork shoulder with quinces, onions, and spices, served alongside savoy cabbage and roasted potato wedges.
A traditional Scottish dish of mashed potatoes, swede, and cabbage topped with melted cheddar cheese and baked until golden.
Pan-seared sea bass served over zesty lemon mash and sautéed cabbage, topped with a creamy saffron and mussel sauce.
Pan-seared duck breast served with creamy mashed potatoes, maple-glazed pancetta cabbage, black pudding, and a spiced port wine reduction.
A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.
A light and sophisticated broth featuring fresh peas, honey-infused stock, diced ham, and crispy deep-fried Savoy cabbage garnish.
A comforting sausage and bean casserole topped with a zesty cabbage pesto and golden breadcrumb crust.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Wild mallard breasts and legs wrapped in cabbage, pancetta, crepinette, and puff pastry, baked until golden and served with mushrooms.