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Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Homemade pork, apple, and fennel filling encased in puff pastry, featuring toasted seeds and pancetta for a gourmet snack.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
Crispy bacon, shallots, and tomatoes mixed with honey mustard and herbs, served warm over halved avocados for an easy appetiser.
A creamy vegetable soup made by simmering sprouts, potatoes, and shallots in chicken stock before blending with double cream.
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
A fresh salad featuring shredded Brussels sprouts and orange dressing, topped with creamy brie slices for a simple vegetarian dish.
A fragrant seafood curry blending sweet pineapple and coconut milk with a homemade Laotian curry paste and fresh salad.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
An authentic Indonesian fish dish packed with exotic spices, stuffed with lemon-basil and bay leaves, then baked in banana leaves.
Marinated lemongrass chicken served with smoky flame-charred aubergine, crispy shallots, and a warm, piquant spring onion vinaigrette.
A classic French sauce made by emulsifying egg yolk and melted butter into a tarragon-infused vinegar reduction.
Sausage meat mixed with cheddar and spices, served on slow-roasted field mushrooms with a fried egg topper.
Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.
Thinly sliced beef fillet marinated in lemongrass, garlic, and chili, then griddled and served with a zesty dipping sauce.
A quick one-pot wonder featuring browned guinea fowl simmered with shallots, onions, white wine, chicken stock, and aromatic herbs.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Tender lamb pencil fillets and kidneys seared in butter and served with a rich balsamic, mint, and mustard sauce.
Pan-fried lamb sausages served over blanched cabbage sautéed with bacon, shallots, and white wine vinegar alongside boiled new potatoes.
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Boiled lobster halves served with sautéed whelk garlic butter, tender new potatoes, and a fresh dressed watercress salad.
Seasonal native oysters served in shells with a rich cream sauce, mustard, parmesan, and sautéed samphire.
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
A quick vegetarian chutney made by simmering peaches, tomatoes, shallots, honey, and white wine until reduced and softened.
A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.
A rich vegetarian cream sauce made with rehydrated porcini mushrooms, shallots, and garlic, perfect for serving with cooked meats.
A quick and fresh vegetarian salad featuring sliced peppers, shallots, and herbs tossed in a tangy mustard vinaigrette.
A classic reduction sauce made by sautéing shallots in butter, adding red wine and stock, then boiling until thickened.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
Sausage patties mixed with wilted spinach, breaded and fried, served over tomato-braised pearl barley with a fresh herb sauce.
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
A simple and fresh vegetarian salad featuring baby spinach and shallots tossed in a classic vinaigrette dressing.
A flavorful turkey meatball stir-fry with shredded cabbage, ginger, and chili, served in a savory soy and wine sauce.
Succulent turkey breast wrapped in mushrooms, savory pancakes, and puff pastry, served with a fresh tomato and cucumber salsa.
A delicious meat-free savoury tart featuring roasted beetroot, peppers, and carrots topped with puff pastry and a fresh radish dressing.
Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.
Deep-fried turkey slices sandwiched between potato, served with buttery minty crushed peas for a festive left-over treat.
Tender beef cheeks braised overnight in beer and stock, served with a fresh lemon and parsley salad.
Pan-fried chicken breasts served with a creamy wild mushroom and garlic sauce alongside boiled chive new potatoes.
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
A flavorful bowl of noodle soup featuring braised pork belly and shoulder, served with crispy fried pork skin and herbs.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
A rich, creamy soup made by sweating shallots, simmering cauliflower in stock, and blending with Stilton cheese and cream.
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
A creamy arborio rice dish featuring poached smoked haddock, crispy pancetta, and aromatic spices, finished with a poached egg.
Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Luxurious sautéed lamb's liver served with creamy potato mash, minted peas, and a rich sherry vinegar cream sauce.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Garlic infused purée and pan-fried cod topped with crispy deep-fried garlic slices and a buttery garlic sauce.
Cured salmon served with homemade potato bread, soft-boiled eggs, and a rich herb and caper butter sauce.
Grilled chicken breast paired with a fresh parsley salad, sun-dried tomatoes, parmesan slivers, and a zesty basil dressing.
A vibrant Thai stir-fry featuring queen scallops, prawns, and rice noodles in a homemade aromatic red curry paste.
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Grilled halibut steaks served in a saffron-infused vegetable broth with crispy deep-fried panko squid and a homemade béarnaise sauce.
A creamy pasta dish featuring savory pancetta, bitter radicchio, and a zesty lemon cream sauce finished with parmesan.
Marinated duck breasts served over a caramelised pineapple and pak choi stir-fry with ginger, chilli, and lime.
A healthier Thai green curry packed with vegetables, tofu, and aromatic spices served over basmati rice.
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.
Marinated chicken strips griddled and oven-baked, served with a fresh, citrusy homemade guacamole and toasted sesame seeds.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Roasted cod fillets served on a medley of diced winter root vegetables with a rich, tangy lemon butter sauce.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
Lightly spiced battered sea bream served with fresh cucumber relish, smoky tomato chutney, and sautéed samphire.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
A quick seafood pasta featuring mussels sautéed with garlic, shallots, white wine, and fresh herbs tossed with spaghetti.
Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.
Pan-seared sea bass fillets served with a creamy blended rocket, courgette, and anchovy sauce finished with white wine.
Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.
Sole fillets wrapped in prosciutto, baked until tender, and served with a fragrant garlic and white wine bay leaf sauce.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.